rouled thin about the Meat to keep it in compass, and lay Butter on the
top, then close it up and bake it very well, but you must trim it up
with several Fancies made in the same Paste, and make also a Tunnel or
Vent, and just when you are going to set it into the Oven, put in half a
Pint of Clarret Wine, that will season your Venison finely, and make it
shall not look or taste greasie, thus you may bake Mutton if you please.


277. _To make a brave Tart of several Sweet Meats._

Take some Puff-paste, and roule it very thin, and lay it in the bottom
of your baking-pan, then lay in a Lay of preserved Rasberries, then some
more Paste very thin to cover them, then some Currans preserved, and
then a Sheet of Paste to cover them, then Cherries, and another Sheet to
cover them, then any white Sweet-Meat, as Pippins, white Plumbs or
Grapes, so lid it with Puff-paste, cut in some pretty Fancy to shew the
Fruit, then bake it, and stick it full of Candied Pills, and serve it in
cold.


278. _To make Ice and Snow._

Take new Milk and some Cream and mix it together, and put it into a
Dish, and set it together with Runnet as for a Cheese, and stir it
together, when it is come, pour over it some Sack and Sugar, then take a
Pint of Cream and a little Rosewater, and the Whites of three Eggs, and
whip it to a froth with a Birchen Rod, then as the Froth arises, cast it
upon your Cream which hath the Runnet in it, till it lies deep, then lay
on Bunches of preserved Barberries here and there carelesly, and cast
more Snow upon them, which will look exceeding well; then garnish your