The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets : whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions : with a book of preserving, conserving and candying, after the most exquisite and newest manner ...

To Coller Venison.

TAke your Venison and cut it fit to be Collered, or to put into your Pot, it being something deep, and slender, so that you may make about three Collers of a large side, or hanch; season your Venison (being larded before) with Pepper, a little Cloves, Mace, Nutmeg, and as much salt as will turn your spices grayish; then roul up your Collers, put them into your Pot, put butter thereunto, so cover over your Pot with some course paste made a purpose; this will ask four or five hours baking; draw them out of the Oven, and let them stand until they are cold, then may you take off your lid, and take out your Venison whole, pour away your gravie, and make clean your Pot, put a little clarified butter in the bottom thereof, then put your Coller in again, and fill it up with Clarified butter, so put on your lid, with a sheet of brown papertyed over it; this way shall you keep Venison a twelvemoneth. In a great feast you may break three of your Pots to pieces, then take out your Venison whole, being con∣gealed, rowed with butter, set your three Collers upon a great dish, and plate; then stick all your butter round about with bay-leaves, and a branch of bayes on the top of each Coller; in your Common dyet one is enough for a dish, but you must break your Pot, otherwise your butter will not come forth whole with it; you must also dip your

Pot in hot water to loosen your butter from the sides. This is as rich and honourable a second-course dish, as your Brawn is for the first: you may also if you please, slice it out of your pots at your pleasure: The same way may you do with Venison baked in Rye-dough; that is, Take out all your Venison when it is baked, scrape out all your gravie and jelly out of your bottom and sides of your pie, pour in clarified butter, place in your Venison again, and cover it overwith clarified butter, then put on your lid in its place; it will congeal to the clarified butter, that none can tell that ever it was cut; but you must remember to lard all this Venison, before you Coller it, or put it in your baked meat.