Venison Pasty

Ingredients

• half a pint of the liquor the venison was stewed in
• a pound and a half of flour sifted and dined
• twelve ounces of butter
• three eggs
• a little salt
• a jug of iced water

Method

1. 1

   Cut the meat into squares an inch long and simmer them in another saucepan till three-quarters done.

2. 2

   Line a deep dish with good putt-paste, put in the squares of venison, season well, add the liquor, and a little butter if liked.

3. 3

   Put on the lid, leaving a hole in the middle.

4. 4

   Bake steadily, covering the top with paper to prevent browning too fast.

5. 5

   Make the gravy from the bones, strain, boil, skim, and add port wine or currant jelly and lemon juice.

6. 6

   Pour gravy into the pie through the opening.

7. 7

   Brush the crust with beaten egg and bake until golden brown.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 163. The excerpt below is the record exactly as published.

half a pint of the liquor the venison was stewed in, and a little butter if liked. Put on the lid, leaving a hole in the middle as big as your thumb. Bake steadily, covering the top with a sheet of clean paper as soon as it is firm, to prevent it from browning too fast. Now make the gravy. When all the substance has been extracted from the bones and trimmings strain the liquor back into the saucepan, let it boil, skim it carefully, add a glass of port wine if liked, or a tablespoonful of currant jelly, and the juice of a lemon. Pour this upon a roux of butter and flour, boil up once, and add as much gravy through the opening as the pie will hold. If you have not a funnel, make a horn of stiff writing- paper buttered. Pour the gravy in very gently but quickly ; if you have more than the pie will hold send up the rest in a sauce-boat. Brush the crust over with beaten egg, and put the pie back in the oven until it is a golden brown. The pie should only be drawn to the door of the oven for these operations, and everything should be in readiness before it is taken out, that the crust may be light and flaky. To make the crust for the lid, take a pound and a half of flour sifted and dined, twelve ounces of butter, three eggs, a little salt, and a jug of iced water. Work half the butter into the flour, add the salt, and work up with the iced water, lastly adding the eggs beaten very lightly. Work out rapidly, handling as little as possible. Roll out three times very thin, adding the rest of the butter. Then roll an oval lid nearly an inch thick, reserving a second sheet for th efleuron. Having covered in the pie, cut from this extra sheet with a cake-cutter, leaves, flowers, stars, or what you please. Bake the fleuron on a tin sheet by itself, and brush it over with egg when you glaze the pie. After the pie is baked fix the fleuron with white of egg into the hole at the top. Bake the pie from two to three hours, guiding your- self by the size of the pie. In America this Yenison Pasty is served cold. Leicestershire Pork Pie.— Take a neck or loin of pork, and cut the meat from the bones in one piece. Divide this into LEICESTERSHIRE PORK PIE 239 slices half an inch thick, and then cut each slice into squares half an inch across, keeping the fat and the lean separate. Season only with coarsely-ground black pepper and salt, in the proportion of two-thirds of salt to one of pepper. Do not add sage, or any other seasoning whatever. Pack the pie as tightly as you can, using alternate layers of fat and lean. If this pie is not packed tightly the outside pieces will be dry and leathery. Cover as usual, leaving a hole, but in these pies no gravy is put in before baking. Bake in a slow oven. When the pie is baked, and whilst it is still warm, pour in through the hole a little lukewarm jelly, made very strong by boiling two pig’s feet and all the scraps for at least three hours, putting them on in cold water, and seasoning, when the broth is strained, with pepper and salt only. To be eaten cold. A neck of Mutton treated in this way makes an excellent Pie. In this case add to the seasoning a tablespoonful of minced parsley, but nothing else upon any account. Make the gravy of the bones and two sheep’s feet. A mutton pie is best eaten hot. Crust for Leicestershire Pork Pie.— Put half a pint of water into a saucepan and heat it over the fire. When quite hot stir into it eleven ounces of clarified suet, two ounces of fresh butter, and a teaspoonful of salt. Stir till the fat has melted, cool this to lukewarm, and pour the contents of the saucepan by degrees into a bowl containing a pound and a half of well-dried flour. Work the mixture to a stiff paste, adding a little water if necessary, and turn it out upon a cold pastry slab. Roll it out three-eighths of an inch thick as evenly and as level as possible, and let it get quite cold. [Wyvern.] For the Mutton Pie use four ounces of butter (no suet) to a pound of flour. MEAT PUDDINGS. These are homely enough, but very good if properly made and very slowly boiled or steamed. For the paste, mince very finely six ounces of clarified suet, and dredge a little flour over it as you mince. Mix with it one pound of flour, a teaspoonful of salt, and sufficient water to 240 MEAT PUDDINGS make a smooth pliant paste. Roll it out, and it is ready. Rub a basin well with butter, line it with the paste rolled one-third of an inch thick, put in the meat with a coffeecupful of cold jelly gravy in a firm state, close over the top securely, tie the basin up in a pudding-cloth, and steam the pudding very slowly for from three to four hours. [ Wyvern .] Beef-steak Pudding-.— (Family Recipe.)— For the paste use nearly equal parts of suet and of flour, letting the flour be a little in excess. (This is too rich, and Wyvern’s paste is preferable to it.) Take two and a half pounds of fillet of beef, cut it into thin slices as you would cut beetroot, but let them be two inches long. Roll them up one by one, putting into the middle of each a little bit of fat cut thin, pepper, and minced onion. Add seasoning herbs a discretion , and a little salt

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