A Venison Pasty

Ingredients

• a fine fat neck of venison
• half a pound of butter
• a little more than a quarter of a pint of water
• pepper and salt
• two quarts of water
• an onion
• two blades of mace
• a dozen corns of whole pepper
• a crust of bread burnt

Method

1. 1

   Cut the neck of venison, season with salt and pepper, and make puff paste.

2. 2

   Lay a bottom crust in a baking dish, add venison, butter, and water, cover with a top crust, and bake for two hours.

3. 3

   Boil the bones in water with herbs and onion, strain, and pour into the pasty after baking.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 48. The excerpt below is the record exactly as published.

A Vbnison Pasty. (From "The Bnglish Honsewife.") Cut to pieces a fine fat neck of venison ; season it with pepper and salt after you have taken out the bones, and take care to keep the fine fat part of the neck as entire as possible. Make a good puff paste in sufficient quantity, and, if a larger pasty is intended, more venison from other parts may be added, but nothing excels a pasty made of the neck alone. Lay a good bottom crust in a baking-dish, then a thick side crust, and then lay in the venison ; put the coarser part lowermost, and the finest of the fat just at 94 VIRGINIA COOKERY-BOOK, the top, that nothing may hurt it ; put in half a pound of butter, and a little more than a quarter of a pint of wa- ter ; cover the pasty with a good thick top crust, and then put it in the oven to bake. It will take two hours' baking in a steadily heated oven. While the pasty is baking set on the bones in a sauce- pan with two quarts of water, and put in a bunch of sweet herbs and an onion, two blades of mace, a dozen corns of whole pepper, a crust of bread burnt

Cook this with the app: pantry check, scaling, and the assistant.