Boil the bones (well broken) and remaining flesh of the Venison, from whence the meat of the Pasty is cut, in the Liquor, wherein Capons and Veal, or Mutton have been boiled, so to make very strong broth of them.  The bones must be broken, that you may have the Marrow of them in the Liquor; and they must stew a long time (covering the pot close:) that you may make the broth as strong as you can; and if you put some gravy of Mutton or Veal to it, it will be the better.  When the Pasty is half baked, pour some of this broth into it, by the hole at the top; and the rest of it, when it is quite baked, and wanteth but standing in the oven to soak.  Or put it all in at once, when the Pasty is sufficiently baked, and afterwards let it remain in the oven a good while soaking.

You may bake the bones (broken) with the broth and gravy, or for want thereof, with only water in an earthen pot close stopped, till you have all the substance in the Liquor; which you may pour into the Pasty an hour before it is baked enough.

If you are in a Park, you may soak the Venison a night in the blood of the Deer; and cover the flesh with it, clotted together when you put it in paste.  Mutton blood also upon Venison, is very good.  You may season your blood a little with Pepper and Salt.

TO BAKE VENISON TO KEEP

After you have boned it, and cut away all the sinews, then season it with Pepper and Salt pretty high, and divide a Stag into four pots; then put about a pound of Butter upon the top of each pot, and cover it with Rye-past pretty thick.  Your oven must be so hot, that after a whole night it maybe baked very tender, which is a great help to the keeping of it.  And when you draw it, drain all the Liquor from it, and turn your pot upon a pie plate, with the bottom upwards, and so let it stand, until it is cold; Then wipe your pot, that no gravy remain therein, and then put your Venison into the same pot again; then have your Butter very well clarified, that there be no dross remaining; Then fill up your pot about two Inches above the meat with Butter, or else it will mould.  And so the next day binde it up very close, with a piece of sheeps Leather so that no air can get in.  After which you may keep it as long as you please.

Master Adrian May put’s up His Venison in pots, to keep long, thus:  Immediately as soon as He hath killed it, he seasoneth and baketh it as soon as He can, so that the flesh may never be cold.  And this maketh that the fat runneth in among the lean, and is like calvered Salmon, and eats much more mellow and tender.  But before the Deer be killed, he ought to be hunted and chafed as much as may be.  Then seasoned and put in the oven before it be cold.  Be sure to pour out all the gravy, that settleth to the bottom, under the flesh after the baking, before you put the Butter to it, that is to lie very thick upon the meat, to keep it all the year.