Venison Stew

Hannah Wolley The Accomplish’d Ladies Delight 1675

“If you have much venison and do make many cold Baked meats you may Stew a dish in haste thus; When it is sliced out of your Pye, Pot, or pasty, put it in a stew dish and set it on a heap of coals with a little claret wine, a sprig or two of Rosemary, half a dozen cloves, a little grated bread, Sugar, and Vinagar, so let it stew together a while, then grate on Nutmeg and dish it up.”