Loaves over the former composition, and mingle them well together in a
bason having so done, put to it halfe an ounce of Ambergreece, the which
must be scrapt very small over the said composition, take halfe a
quarter of an ounce of levant musk and bruise it in a marble morter,
with a quarter of a Pint of orange flower water, then mingle these all
very well together, and having so done, fill the said Guts therwith,
this Receipt was given his Lordship by an Italian for a great rariety,
and has been found so to be by those Ladies of honour to whom his
lordship has imparted the said reception.


_To make a Partridge Tart._

Take the flesh of four or five Partridges minced very small with the
same weight of Beef marrow as you have Partridge flesh, with two ounces
of Orangeadoes and green citron minced together as small as your meate,
season it with Cloves and Mace and Nutmeg and a little salt and Sugar,
mix all together, and bake it in puff past; when it is baked, open it,
and put in halfe a Grain of Muske or Amber braid in a Morter or Dish,
and with a spoonfull of Rosewater and the juyce of three or four
Oranges, when you put all these therein, stir the meat and cover it
again, and serve it to the Table.


_To keepe Venison all the yeare._

Take the hanch, and parboyle it a while, then season it with two
Nutmegs, a spoonfull of Pepper, and a good quantity of salt, mingle them
altogether, then put two spoonfulls of white Wine-Vinegar, and having
made the Venison full of holes, as you do when you Lard it, when it is