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TAke Venison and cut it as the graine goeth, and cut it in quantity as ye wil haue your Pasties, and perboile it in faire water, then take Lard and cut it in length of your flesh, and therwith lard it as thicke as you can, so that one péece of the Larde touch not an other. Then take all manner of spices, salt, and Vinagre, that doon, put it into brown paste and bake it.