salt, let them lie ten days, then take them out and boil them whilst
they will blanch, cut off the lower part of the tongues, then season
them with mace, pepper, nutmeg and salt, put them into a pot and send
them to the oven, and the low part of your tongues that you cut off lay
upon your tongues, and one pound of butter, then let them bake whilst
they are tender, then take them out of the pot, throw over them a
little more seasoning, put them into the pot you design to keep them
in, press them down very tight, lay over them a weight, and let them
stand all night, then cover them with clarified butter: You must not
salt your tongues as you do for hanging.


85. _How to pot_ VENISON.

Take your venison and cut it in thin pieces, season it with pepper and
salt, put it into your pot, lay over it some butter and a little
beef-suet, let it stand all night in the oven; when it is baked beat
them in a marble mortar or wooden-bowl, put in part of the gravy, and
all the fat you take from it; when you have beat it put into your pot,
then take the fat lap of a shoulder of mutton, take off the out-skin,
and roast it, when it is roasted and cold, cut it in long pieces the
thickness of your finger; when you put the venison into the pot, put it
in at three times, betwixt every one lay the mutton cross your pot, at
an equal distance; if you cut it the right way it will cut all in
diamonds; leave some of the venison to lay on the top, and cover it
with clarified butter; to keep it for use.


86. _To pot all Sorts of_ WILD-FOWL.