Venison Pasty

Ingredients

• Take the meat from a breast or shoulder of venison
• cut it into pieces about two inches square
• three gills of Port wine
• two onions cut in slices
• three blades of mace
• a dozen blades of allspice
• a quarter of a pound of butter
• a teaspoonful of flour
• the juice of a lemon

Method

1. 1

   Stew meat and bones with seasoning for two hours.

2. 2

   Strain and add meat to broth with wine and spices.

3. 3

   Stew until half done, then place in a dish, cover with gravy and flour paste, and bake for two hours.

4. 4

   Add lemon juice and Port wine to gravy before serving.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 43. The excerpt below is the record exactly as published.

Venison Pasty. Take the meat from a breast or shoulder of venison, cut it into pieces about two inches square ; crack the bones and put them with all the trimmings of the meat in a stew-pan with pepper and salt, and stew them for two hours ; strain them out and put the meat you intend for the pie into this broth, add to it three gills of Port wine, two onions cut in slices, three blades of mace, a dozen blades of allspice and a quarter of a pound of butter ; let the meat^itew in this until half done ; take out the meat and put it in a deep dish, pour over enough of the gravy to cover it, with a teaspoonAil of flour stirred into a paste with a little of the broth ; cover with half puff paste, ornament the top, and bake it nearly two hours in a slow oven. Before you send it to table, add the juice of a lemon

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