kade Plain and Eafyl i'4i 
a little whole pepper; cover it clofe, and let it boil foftly over a 
flow fire till above half is wafted, then ftrain it off. When the 
pafty comes out of the oven, lift up the lid, and pour iii the 
gravy. 
When your venifon is not fat enough, take the fat of a loin 
of mutton, fteeped in a little rape vinegar and red wine twenty- 
four hours, then lay it on the top of the venifon, and clofe your 
pafty. It is a wrong notion of fame people to think venifon 
cannot be baked enough, and will firft bake it in a falfic cruft, 
and then bake it in the pafty; by this time the fine flavour of 
the venifon is gone. No, if you want it to be very tender, 
wafli it in warm milk and water, dry it in clean cloths till it 
is very dry, then rub it all over with vinegar, and hang it in the 
air. Keep it as long as you think proper, it will keep thus a 
fortnight good ; but be fure there be no moiftnefs about it * s if 
there is, you muft dry it well and throw ginger over it, and it 
will keep a long time. When you ufe it, juft dip it in lukewarm, 
water, and dry it. Bake it in a quick oven ; if it is a large pafty,, 
it will take three hours $ then your venifon will be tender, and 
have all the fine flavour* The (boulder makes a pretty pafty,. 
boned and made as above with the mutton fat. 
A loin of mutton makes a fine pafty : take a large fat loin of 
mutton, let it bang four or five days, then bone it, leaving the 
meat as whole as you can: lay the meat twenty-four hours in 
half a pint of red wine and half a pint of rape vinegar; then take 
it out of the pickle, and order it as you do a pafty, and boil the 
bones in the fame manner, to fill the pafty, when it comes out 
©f the oven. 
To make a ealfs bead pie , 
CLEANSE your head very well, and boil it till it is tender; 
then carefully take off the flefh as whole as you can, take out 
the eyes and (lice the tongue; make a good puff-pafte cruft, 
cover the difti, lay on your meat, throw over it the tongue, lay 
the eyes cut in two, at each corner. Seafon it with a very lit¬ 
tle pepper and fait, pour in half a pint of the liquor it was boiled 
in, lay a thin top-cruft on, and bake it an hour in a quick 
oven. In the mean time boil the bones of the head in two 
quarts of liquor, with two or three blades of mace, half a 
quarter of an ounce of whole pepper, a large onion, and a bun¬ 
dle of fweet-herbs. Let it boil till there is about a pint, then, 
ftrain it off, and add two fpoonfuJs of catchup, three of red 
Wine, a piece of butter as big as a walnut rolled in flour, half 
