Venison Pasty
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
A hearty dish.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 43. The excerpt below is the record exactly as published.
venison pasty." — ^Thackeray ("Eng- lish Humourists"). TAKE the bones out of a shoulder of venison, season and beat the meat, cut it into large pieces, lay it in a stone jar, cover it with plain beef stodc, set the jar in boiling water and IS6 let the contents simmer for three or four hours; then take it from the fire and set in a cold place until the next day. When ready to use remove the fat, lay the meat in a deep dish, season well, and cover with the stock gravy. Dot freely with lumps of butter and cover the dish with a thick biscuit crust
Cook this with the app: pantry check, scaling, and the assistant.