Venison Pastry
From Harper's cook book encyclopædia, 1902
Serves 4
Glaze with egg yolk before serving.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 217. The excerpt below is the record exactly as published.
Venison Pastry (an English rec- ipe).— Cut the meat from the neck and shoulders of venison into small squares ; remove all the skin, gristle, and bones, and put in a stew-kettle, with a shallot, salt, pepper, and sweet herbs, with water to cover, and set on the stove to stew for gravy. In another vessel cook the squares of venison with a little water until three parts done ; line a round pan with paste, put in the squares of meat, season with salt, pepper, and butter, and a cupful of the gravy
Cook this with the app: pantry check, scaling, and the assistant.