Venison Pasty to Keep

Ingredients

• pieces two inches square
• a good slice of butter
• coarse paste of flour and water
• a small quantity of strong gravy

Method

1. 1

   Cut venison into pieces, season, and place in a baking dish with butter.

2. 2

   Cover with coarse paste and bake for 2 hours.

3. 3

   When needed, line with good pastry, add gravy, cover, and bake for 1 hour.

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.

enison Pasty, to Keep for some time. — Cut the moat of a breast or shoulder of venison into pieces two inches square. Season these with pepper and salt, adding if liked a small pinch of grated nutmeg. Put them, fat and lean together, into a baking-dish, place a good slice of butter upon them, and cover the dish with a coarse paste of flour and water. Bake the jiasty in a moderately-heated oven for a couple of hours, and keep it in a cool diy place. When wanted, remove the coarse crust, line the edges and sides of the dish with good pastry, pour in a small quantity of strong gravy

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