Venison Pasty
From Cassell's dictionary of cookery, 1892
Serves 4
For lean meat, add more sauce before serving.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2206. The excerpt below is the record exactly as published.
a quarter of a pint of claret or port, a wine-glassful of shallot vinegar, and if liked a couple of onions very finely shred. Cover the dish with a thick crust. Before serving the pasty, if the meat is lean, more sauce, made of a little wine, gravy, mixed spice, and the juice of a lemon may be put in hot. An hour and a half in a moderate oven is quite sufficient for baking an ordinary-sized pasty; an hour will do for a smaU one. Some cooks marinade the meat in the wine and other seasonings for a night, or for some hours previous to baldng. This HO doubt imbues the venison with the flavour of tlie seasonings, but at the same time draws off the juices and hurts the natural flavour of the meat. Venison Pasty, Pastry for.— Pastry for venison pasty should be good and short, but stiff. For a rich pasty, it may be made in the proportion of ten ounces of butter to one pound VEN ( 1084 ) VEN of flour, and worked to a smooth stifl: paste with two eggs and a little lukewarm water. For an ordinary pasty, rub three or four ounces of butter into a pound of flour
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