Venison Pastjr

Ingredients

• ^ gill of salad oil
• 1 gill of vinegar
• 2 tablespoons of butter
• pepper
• salt
• a little flour
• 1 piece of mace
• 1 wine glass port wine
• cut into pieces 2 inches square

Method

1. 1

   Wash the meat with vinegar, rub with brown sugar and hang up in a cool place.

2. 2

   Examine each day and wipe with a dry cloth.

3. 3

   When ready to use, sponge with lukewarm water and dry.

4. 4

   Bone it and cut into pieces.

5. 5

   Remove the skin; parboil meat until tender, then add butter, pepper, salt, and flour.

6. 6

   Line a pudding dish with pastry, arrange meat, cover with butter and stock, and bake.

7. 7

   Make stock from bones and trimmings, simmer, strain, and add lemon juice and port wine.

8. 8

   Pour gravy into pie before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 37. The excerpt below is the record exactly as published.

^ gill of salad oil, 1 gill of vinegar, a little salt; turn frequently. Drain and wipe fillets, fry about 20 minutes in salt pork fat over hot fire. Cook a chestnut brown. Remove as soon as done, or they become tough. Arrange on hot dish, the larded side uppermost. Have croutons of puff paste, cut in fancy shapes and baked, put fillets and croutons alternately. Serve with a brown gravy made of the marinated mixture. Serve for dinner with French peas. Venison Pastjr. Use for pasty, meat from breast, neck or flank. Wash the meat with vinegar, rub with brown sugar and hang up in a cool place; examine each day and wipe with a dry cloth. When ready to use sponge with lukewarm water and dry on a cloth. Bone it and cut into pieces 2 inches square. Remove the skin; parboil meat until tender, then add 2 tablespoons of butter, pepper and salt, and if necessary a little flour. Line a pudding dish with pastry, arrange meat in dish, fat and lean, cover with dots of butter and enough stock to cover bottom of dish; put to^ on pie and bake. Put bones and trimmings in saucepan with enough cold water to cover them, add 1 piece of mace, pepper and salt. Simmer until stock is reduced one- half. Strain, cool and skim off grease. When pie is done, reheat this stock, adding 2 teaspoons lemon juice and 1 wine glass port wine

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