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

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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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 three pounds; then have for the seasoning four ounces of pepper, four ounces of nutmegs, two ounces of ginger, and a pound of salt, season it and put it into the Pie: but first lay a bed of good sweet butter, and a bay-leaf or two, half an ounce of whole cloves, lay on the venison, then put on all the rest of the seasoning, with a few more cloves, good store of butter, and a bay-leaf or two, close it up and bake it, it will ask eight hours soaking, being baked and cold, fill it up with clarified butter, serve it, and a very good judgment shall not know it from red Deer. Make the paste either fine or course to bake it hot or cold; if for hot half the seasoning, and bake it in fine paste.

To this quantity of flesh you may have three gallons of fine flower heapt measure, and three pound of butter; but the best way to bake red deer, is to bake it in course paste either in pie or pasty, make it in rye meal to keep long.

Otherways, you may make it of meal as it comes from the mill, and make it only of boiling water, and no stuff in it.