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VENISON PASTY (another way) (If the meat is fresh keep it)

If the meat is fresh, keep it for a fortnight or three weeks, cut it into pieces, boil it well, and make good gravy; season with pepper, salt, port wine, vinegar, and a little sugar (according to taste); if not fat, put in a little fat mutton. Let the meat get cold, and then pack it in a dish as close as you can, put it in the oven, and bake till done.