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If you use no Suet, put in Butter enough; as also, put in enough to fill the paste, after it is baked and half cold, by a hole made in the top, when it is near half baked. My Lady of Newport bakes her Venison in a dish thus; A side or a hanch serves for two dishes. Season it as for a Pasty.
A hanch of Venison may be done the same way. Season your Duck and Teal with Pepper and Salt, both within and without, so much as you think may season them; then crack their bones with a roling pin; then put them into an earthen pot close, and cover them with Butter, and bake them in an oven as hot as for bread, and let them stand three or four hours; when you take them out of the oven, pour out all the Liquor from them, then melt so much Butter as will cover them; when you have melted your Butter, let it stand a while, until all the dross be settled to the bottom, and put in the clear Butter, which must cover the Fowl.
Wilkins's shop, and there talked very sharply against me as if I had used his father worse than a neger; spake so loud that people in the street might hear him.... I had read in the morn Mr. Dod's saying; Sanctified afflictions are good promotions. I found it now a cordial." "October 9. I sent Mr. Increase Mather a hanch of very good venison; I hope in that I did not treat him as a negro."
To roast a HANCH of VENISON. Take a hanch of venison and spit it, then take a little bread meal, knead and roll it very thin, lay it over the fat part of your venison with a paper over it, tye it round your venison, with a pack-thread; if it be a large hanch it will take four hours roasting, and a midling hanch three hours; keep it basting all the time you roast it; when you dish it up put a little gravy in the dish and sweet sauce in a bason; half an hour before you draw your venison take off the paste, baste it, and let it be a light brown.
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