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Pastry for Venison Pasty
From Cassell's dictionary of cookery, 1892
Serves 3
Ensure the pastry is good and short but stiff.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2206. The excerpt below is the record exactly as published.
Pastry for venison pasty should be good and short, but stiff. For a rich pasty, it may be made in the proportion of ten ounces of butter to one pound VEN ( 1084 ) VEN of flour, and worked to a smooth stifl: paste with two eggs and a little lukewarm water. For an ordinary pasty, rub three or four ounces of butter into a pound of flour
Cook this with the app: pantry check, scaling, and the assistant.