Cassell's dictionary of cookery

Venison and Hare Pie. — In making this pie be sure that both the venison and the hare are thoroughly well kept. Take the flesh in one piece from a neck of venison, and cut it to the length of the pie-dish ; season with salt, cayenne, and pounded mace. Divide the hare into pieces not larger than an egg. Take out the bones, and fill the cavities with good veal forcemeat. Line the edges of a pie-dish with good pastry. Lay tlie venison in the centre, and arrange the pieces of hare closely round it. Put forcemeat in the dish to fill up the empty spaces, and lay two or three spoonfuls of jellied gravy on the top. Place the cover on the pie, and ornament according to taste. Bake in a well-heated oven. When done enough, pour into it, through a pointed strainer, a little additional gravy. This gravy may be made as follows : — Put the bones and trimmings of the hare and venison into a saucepan with a slice of lean ham, six or eight peppercorns, two cloves, a little salt, and as much stock or water as will cover the ingredients. Simmer the liquor till it is pleasantly flavoured and so strong that it will jeUy when cold. Let it cool, clear it entirely from fat, and it will be ready for use. If preferred, the pie may be made entirely of venison. Time to bake the pie, two hours. Probable cost, hare, from 3s. 6d. ; venison, very uncertain. Venison, Beef Potted in Imitation of. — Put eight or ten pounds of lean beef into a deep dish, pour a pint of -wine over it, and let it lie for two days, seasoning well with mace, pepper, salt, and a clove of garlic ; then lay it in a closely-covered pot along with the wine— add another glassful if there is not enough — and bake for three hours in a quick oven. "When cold, pound the meat to a paste, and pot in the usual way. Venison, Beef to Imitate {sec Beef to Imitate Venison). Venison, Boiled.— In the American hunting grounds, where venison is very plentiful, it is sometimes boiled like mutton, and served with mashed turnips and cauliflowers. This method of dressing it is, however, by no means to be recommended. Venison, Breast of, Stewed.— Cut up the back ribs or the breast of venison into small neat pieces. Flour these, and fry them in butter with three or four sliced onions and a small quantity of bacon cut into dice. When the meat is lightly browned, drain away part of the fat, and pour over the meat a cupful of good stock and a glassful of port or claret, and add a small bunch of sweet herbs, half a teaspoonful of anchovy, and a little pepper and salt. If the flavour is not objected to, a clove of garlic may be added, or the saucepan may be rubbed once or twice with a freshly-cut clove. Shake the stewpan over a gentle fire till the venison is tender. Thicken the gravy' with a little brown thickening, and let it simmer till it has thrown up its grease. Put the meat on a dish, strain and skim the gravy, and pour it round the venison. Garnish with toasted sippets. A few stewed mushrooms will be a great improvement to this dish. When venison cannot be had, well-hung four-year-old mutton may be used instead. This stew may be served in a casserole of rice or potatoes. It is an excellent way of di-essing venison which is lean and dry. Time to stew the venison, about two hours. Probable cost of venison, very uncertain, varying with the supply.