Venison Pasty

Ingredients

• A neck of venison
• half a pound of butter
• a quarter of a pint of stock or water
• a pinch of powdered mace
• three pints of water

Method

1. 1

   Wash venison in vinegar, sprinkle with sugar, and hang for 10-14 days.

2. 2

   Sponge with lukewarm water, dry, bone, and cut into 2-inch pieces.

3. 3

   Line a baking dish with pastry, add meat, season with pepper and salt, add butter and stock.

4. 4

   Cover with pastry, bake in a moderately heated oven.

5. 5

   Simmer bones and trimmings for gravy, strain, cool, and add lemon juice and port before pouring into the pie.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2204. The excerpt below is the record exactly as published.

A neck of venison should not be separated from the shoulder till the buck is quite stiff, otherwise the appearance of both joints will bo spoilt. 8hortcn the rib bones, but do not cut through the fat ; saw off the chine bone, and remove the small bones which cover the liUet part of the neck. Roll the piece of fat from which the bones were taken over the ribs. Wrap the neck in oiled paper, then in a stiff paste of flour and water, and afterwards in greased paper again. Tie the coverings securely on with tape, and roast the neck according to the directions ab-eady given for roasting haunch of venison. When done enough, serve with the same ac- companiments as the haunch. A neck of veni- son should properly be roasted on a cradle spit. When this is not at hand, three skewers should be put through it, and the spit should be put between them and the bones. Although it is best to cover the neck with the paste, this is oftener than not omitted, and the neck is enveloped in buttered paper only. Time to roast a neck of venison, eleven minutes to the pound. Probable cost of venison, very uncertain Venison, Oxford John of.— Take some slices of equal size, and half an inch thick, from a well-kept leg, loin, or neck of venison. Season these rather highly with powdered spice, and fry in hot fat till they are brown on both sides. Put them in a stewpan, pour over them equal portions of claret and strong brown gravy, enough to cover them, and add a table- spoonful of white wine vinegar, half a tea- spoonful of powdered sugar, and a few fried bread-crumbs. Cover the saucepan closely, and heat the sauce gently till it is close upon the point of boiling. Put the slices of venison on a dish, strain the sauce over, and serve very hot. If liked, the slices may be marinaded for an hour or two in the wine, vinegar, and spice, before being fried. Probable cost of venison, very uncertain. Venison Pasty. — ^Venison pasty is gene- rally made of the portions of venison which do not roast very well, such as the neck, breast, and shoulders, though even the neck is more generally roasted. The pasty should properly contain venison only. When game and force- meat are introduced, it is known no more as venison pasty but as game pie. Wash the veni- son in vinegar, sprinkle a little sugar upon it, and hang it in a cool airy situation for ten days, or a fortnight in favourable weather. It should not hang too long, and should be examined night and morning and dried with a cloth. WTien it is to be used, sponge it over with lukewarm water, and dry it with a soft cloth. Bone it, trim away all the skin, and cut it into pieces two inches square. Line ! a baking-dish entirely with good stiff pastry. I Put in the pieces of meat, fat and lean ! together. If there is not sufficient fat belong- [ ing to the venison, a thin slice of the firm fat of a loin or neck of mutton may be put in j with each piece of lean venison. Season the meat with pepper and salt only, put half a pound of butter over it, and poui- in a quarter of a pint of stock or water. Cover the dish with thick pastry, ornament the top, make an opening in the centre, and lay a sheet of letter-paper over it. Bake in a moderately- heated oven. Whilst it is being baked, put the bones and trimmings of the venison into a stewpan with a pinch of powdered mace, a little pepper and salt, and three pints of water

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