Venison Pie

Ingredients

• one onion
• salt
• pepper
• nutmeg
• just enough cold water
• a good pie crust
• some flakes of butter
• a thick layer of pastry
• beaten egg

Method

1. 1

   Cut the meat into small pieces; put them into a stewpan with one onion; add salt, pepper and nutmeg, and just enough cold water to cook until tender.

2. 2

   Have ready a good pie crust; roll and line a deep pie plate with this and fill with the meat.

3. 3

   Before putting this in the pie crust, roll some flakes of butter in flour and put over the pie; cover with a thick layer of pastry, and make a hole in the center of the top crust; bake slowly.

4. 4

   Heat some port wine, into which you have thrown some cloves and mace.

5. 5

   When the pie is nearly done, pour this mixture into the pie through the hole of the top crust; brush the top with beaten egg; return to the oven and bake a light brown.

Nutrition per serving

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 81. The excerpt below is the record exactly as published.

VENISON PIE. Cut the meat into small pieces ; put them into a stewpan with one onion ; add salt, pepper and nutmeg, and just enough cold water to cook until ten- der Have ready a good pie crust ; roll and line a deep pie plate with this and fill with the meat ; before putting this in the pie crust roll some flakes of butter in flour and put over the pie ; cover with a thick layer of pastry, and make a hole in the center of the top crust ; bake slowly. Heat some port wine, into which you have thrown some cloves and mace. When the pie is nearly done, pour this mixture into the pie through the hole of the top crust ; brush the top with beaten egg

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