To make Red Pottage.
TAke a hanch of Venison, cut him in five or six pieces, and place them in the botom of a pot or pan: then do more then cover it with fair water; after it boyls, and is scummed, add to it a good quantity of whole Pepper, and when it is half enough, put in four whole Onions, Cloves and large Mace, of each a little, sliced Gin∣ger and Nutmeg, three or four faggots of sweet herbs, (with good store of Time in the faggots) let it boyl together until the Venison he very tender, and a good part of the Broth consumed: so done, pour out the Broth from the meat into another Pipkin; keep your Venison hot in the same Pot, either by being covered, or adding other hot Broth: then take a couple of great red Beet-roots, being above half boyled before, cut them in square pieces, three times so big as Dice, and put them into your Broth taken from the Venison; then set it over the fire again, and let it remain there until the roots are boyl∣ed tender, but not masht to pieces; only add more in the boyling four Anchovies minced, then dish up your Venison on sippets of light bread, in order as it was in the hanch: then pour in your Broth, so much as will almost fill the dish: then take your roots by themselves, and toss them in a little drawn Butter, and lay them all over the Venison: you may make use of boyled Colly flowers, to garnish it out further if you please. Let your red Broth be seen round about the