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Beef to Imitate Venison

Take three pounds of rump, sirloin, or buttock, without bone--the loin is best. Lay it in a pan and throw over it one glass of vinegar and a glass of port wine, having previously rubbed it with four ounces of sugar. Keep in a cool, dry place, and turn it often. In five or six days it will be ready; then make a raised crust, season with salt, cayenne, and mace, put some butter over the top of the cover, and bake four hours in a slow oven. Boil down the bones to make gravy, add a glass of port wine, strain, and pour boiling into the pie. Probable cost of meat, 1s. per pound. Sufficient for six persons.