Venison Pasty

Ingredients

• venison
• slices of venison or mutton fat
• salt
• pepper
• powdered allspice
• gravy made by stewing the trimmings of venison in water
• a teaspoonful of lemon-juice
• a gill of port-wine
• brush the crust with beaten egg

Method

1. 1

   Cut the venison in small slices and lay it in a deep dish with slices of mutton fat between.

2. 2

   Season layers with salt, pepper, and allspice.

3. 3

   Pour in gravy made from stewing trimmings.

4. 4

   If tender, cover with crust; otherwise, bake venison for an hour first.

5. 5

   Make a groove in the top crust, cut slits for steam, brush with egg, and bake slowly for two hours.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 168. The excerpt below is the record exactly as published.

VENISON PASTY, The old English venison pasty was made in a very large dish, simply because of the number of persons generally included in a household. A very good small one can be made in such a dish as is shown in the picture accompany- ing the preceding recipe. The pastry should not be too rich. A good recipe has been given for pastry for meat and game pies ; it should be about a quarter of an inch thick when it is placed on the pie, and should be protected with buttered paper until the last half-hour of baking. Cut the venison in small slices, and lay it in a deep dish, with slices of venison or mutton fat between the slices of venison, seasoning the layers of meat with salt, pepper, and powdered allspice; pour into the dish a gravy made by stewing the trimmings of venison in water enough to cover 302 PRACTICAL AMERICAN COOKERY. them, with salt and pepper, for an hour, or with any good meat-broth and claret mixed in equal proportions; a tea- spoonful of lemon-juice and a gill of port-wine may be substituted for the claret. When no wine is used, a very little chopped onion is put into English venison pasties. If the venison is tender, the crust may be put on the pie at once ; otherwise it is well to bake the venison for an hour before covering the pasty. Either use a bottom crust, or run a strip of pastry around the sides of the dish, and wet the edges to make the upper crust adhere. Make a groove l^enison Pasty, in the top crust as shown in the picture ; cut several slits to permit the escape of steam ; brush the crust with beaten egg

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