The closet of Sir Kenelm Digby Knight opened

which is a great help to the keeping of it. And when you draw it, drain all the Liquor from it, and turn your pot upon a pie plate, with the bottom upwards, and so let it stand, until it is cold ; Then wipe your pot, that no gravy remain therein,and then put your Venison into the same pot again ; then have your Butter very well clarified, that there be no dross remaining; Then fill up your pot about two Inches above the meat with Butter, or else it will mould. And so the next day binde it up very close, with a piece of sheeps Leather so that no air can get in. After which you may keep it as long as you please. Master Adrian May puts up His Venison in pots, to keep long, thus : Immediately as soon as He hath killed it, he seasoneth and baketh it as soon as He can, so that the flesh may never be cold. And this maketh that the fat runneth in among the lean, and is like calvered Salmon, and eatsmuch more mellow and tender. But before the Deer be killed, he ought to be hunted and chafed as much as may be. Then seasoned and put in the oven before it be cold. Be sure to pour out all the gravy, that settleth to the bottom, under the flesh after the baking,before you put the Butter to it, that is to lie very thick upon the meat, to keep it all the year. ABOUT MAKING OF BRAWN It must be a very large oven, that so it may contract the stronger heat, and keep it the longer. It must be at least eight hours heating with wood, that it be as hot as is possible. If the Brawn be young, it will suffice eight hours or a little more in the oven. But if old, it must be ten or eleven. Put but two Collars into each pot, for bigger are unwieldy. Into every pot, put twelve cornsof whole Pepper, four Cloves, a great Onion peeled and quartered, and two bayleaves, before you put them into the oven. Before they are set in, you do not fill them with water to the top, least any should spill in sliding them in; but fill them up by a bowl fastned to a long Pole. No water must be put in, after the oven is closed (nor the oven ever be opened,till afterall is throughly baked) and therefore you must put in enough at first to serve to the last ; you must rowl your Collars as close as may be, that no air may be left in the folds of them : and sow them up in exceeding strong cloth, which a strong man must pull as hard as He can in the sowing. Their cloths must not be pulled off, till the Collars have been three or four days out of the oven, least you pull off part of the Brawn with them. You may put the same proportion of Pepper, Cloves, &c. into the Souce drink as you did in the baking them ; which at either time (especially at first) give them a fine taste. The Souce-drink is made of six shillings Beer, and Thames or Riverwater, of each an equal quantity, well boiled with Salt. When boiled and cold, put in to it two or three quarts of skimmed Milk, only to colour it ; and so change it once in three Weeks. Tender Brawn sliced thin,and laid Sallet-wise in a dish as the sliced Capon, and seasoned with Pepper, Salt and Vinegar and Oyl, with a little Limon, is a very good Sallet. SALLET OF COLD CAPON ROSTED It is a good Sallet, to slice a cold Capon thin ; mingle with it some Sibbolds, Lettice, Rocket and