The accomplisht cook, or The art and mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

To bake Red Deer.

TAke a side of red deer, bone it and season it, then take out the back sinnew and the skin, and lard the fil∣lets or back with great lard as big as your middle finger; being first seasoned with nut∣meg

[illustration] forms of red deer pie

and pepper: then take four ounces of pepper, four ounces of nutmeg, and six ounces of salt, mix them well together, and season the side of venison; being well slash∣ed with a knife in the inside for to make the seasoning enter; being seasoned, and a pye made according to these forms, put some butter in the bottom of the pye, a quarter of an ounce of cloves, and a bay leaf or two, lay on the flesh, season it, and coat it deep, then put on a few cloves, and good store of but∣ter, close it up and bake it the space of eight or nine hours, but first baste the pye with six or seven eggs, beaten well together; being baked and cold, fill it up with good sweet clarified butter.

Take for a side or half hanch of red deer, half a bushel of rye meal, being coursely searced, and make it up very stiff with boiling water onely.

If you bake it to eat hot, give it but half the seasoning,

and liquor it with claret wine and good butter.