Another very excellent way to bake Red Deer.
Bone your Venison, and if it be the side, skin it, and beat it with an Iron-pestle, but not too small, then lay it a steeping in Cla∣ret wine and Vinegar twenty four hours:
The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
About this Item
- Title
- The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
- Publication
- London :: printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c.,
- 1690.
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To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery -- England -- Early works to 1800.
- Menus -- Early works to 1800.
- Cookery, French -- Early works to 1800.
- Cookery, English -- Early works to 1800.
- Link to this Item
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http://name.umdl.umich.edu/A80290.0001.001
- Cite this Item
-
"The compleat English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A80290.0001.001. University of Michigan Library Digital Collections. Accessed June 18, 2024.
Pages
Page 168
having lain that time, take it out, and dry it with a cloth; if it be lean, lard it with great Lard as long and as thick as your fin∣ger; season it exceeding well with Nutmeg, Mace, Ginger, Pepper and Salt, make your Pye with Rye Paste, deep, round, and ve∣ry thick, laying Bay-leaves in the bottom and top, then close it, leaving a funnel in the middle; if you intend to keep it long, when it is baked, pour away all the Gravy, and take Butter and knead it, and wash it in two or three waters, then melt it, and fill up your Pye therewith; you may keep it thus a quarter of a year, you may bake it after this manner in a Pot, and it will not only keep longer, but require less Butter to fill it up.