Venison Pie Oil Pastry

Ingredients

• The neck, breast and shoulder are the parts used for a venison pie or pastry.
• water or veal broth enough to cover it.
• pepper and salt
• pepper and salt
• a glass of port wine
• make a good rich paste
• some bits of butter rolled in flour

Method

1. 1

   Cut the meat into pieces and put the bones and trimmings into a stewpan with pepper, salt, and water or veal broth enough to cover it.

2. 2

   Simmer until you have drawn out a good gravy, then strain it.

3. 3

   Roll the paste thick, cover the bottom and sides of a deep dish, add the seasoned meat, pour in the prepared gravy and port wine, add butter bits, cover with a thick lid of paste, and bake for two or more hours.

4. 4

   Brush with beaten egg before done to brown.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 63. The excerpt below is the record exactly as published.

VENISON PIE OIL PASTRY. The neck, breast and shoulder are the parts used for a venison pie or pastry. Cut the meat into pieces (fat and lean together) and put the bones and trimmings into the stewpan with pepper and salt, and water or veal broth enough to cover it. Simmer it till you have drawn out a good gravy. Then strain it. In the meantime make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg and mace. Pour in the gravy which you have prepared from the trimmings, and a glass of port wine. Lay on the top some bits of butter rolled in flour

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