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VENISON, POTTED (another way)

Rub the venison with vinegar if it is stale, and let it lie an hour. Then dry it with a cloth, and rub it all over with red wine. Season with pepper, salt, and mace, and put it into an earthen pot or jar. Pour over it half a pint of red wine, and a pound of butter, and put it in the oven till it is quite tender. When it is done, pick the meat clean from the bones and skin, and beat it in a mortar with the fat and gravy. If you find it not sufficiently seasoned, add more seasoning, and keep beating till it is a fine paste. Then press it hard down into the pots, and pour clarified butter over it. The wine may be omitted if not approved.