To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin, Brisket, Buttock, or Fillet, larded or not

Name: To bake Beef, red-Deer-fashion in Pies or Pasties either Surloin, Brisket, Buttock, or Fillet, larded or not
Ingredients: salt; ginger; nutmegs; pepper; whole cloves; bay-leaf; sweet butter; pie; lard; pepper; nutmegs; lard; butter; clarified butter; venison; cloves; paste

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take the surloin, bone it, and take off the great sinew that lies on the back, lard the leanest parts of it with great lard, being season’d with nutmegs, pepper, and lard