To pot Venison

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Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Piece of Venison, Fat and Lean together, lay it in a Dish, and stick Pieces of Butter all over; tye a brown Paper over it, and bake it. When it comes out of the Oven, take it out of the Liquor hot, drain it, and lay it in a Dish. When cold, take off all the Skin, and beat it in a Marble Mortar, Fat and Lean together. Season it with Mace, Cloves, Nutmeg, black Pepper, and Salt to your Mind. When the Butter is cold, that it was baked in, take a little of it, and beat in with it to moisten it; then put it down close, and cover it with clarified Butter.

You must be sure to beat it, till it is all like a Paste.