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Updated: July 27, 2025
After you have boned it, and cut away all the sinews, then season it with Pepper and Salt pretty high, and divide a Stag into four pots; then put about a pound of Butter upon the top of each pot, and cover it with Rye-past pretty thick. Your oven must be so hot, that after a whole night it maybe baked very tender, which is a great help to the keeping of it.
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