Venison Pasty. — ^Venison pasty is gene-
rally made of the portions of venison which
do not roast very well, such as the neck, breast,
and shoulders, though even the neck is more
generally roasted. The pasty should properly
contain venison only. When game and force-
meat are introduced, it is known no more as
venison pasty but as game pie. Wash the veni-
son in vinegar, sprinkle a little sugar upon it,
and hang it in a cool airy situation for ten
days, or a fortnight in favourable weather.
It should not hang too long, and should be
examined night and morning and dried with
a cloth. WTien it is to be used, sponge it
over with lukewarm water, and dry it with a
soft cloth. Bone it, trim away all the skin,
and cut it into pieces two inches square. Line !
a baking-dish entirely with good stiff pastry. I
Put in the pieces of meat, fat and lean !
together. If there is not sufficient fat belong- [
ing to the venison, a thin slice of the firm fat
of a loin or neck of mutton may be put in j
with each piece of lean venison. Season the
meat with pepper and salt only, put half a
pound of butter over it, and poui- in a quarter
of a pint of stock or water. Cover the dish
with thick pastry, ornament the top, make
an opening in the centre, and lay a sheet of
letter-paper over it. Bake in a moderately-
heated oven. Whilst it is being baked, put the
bones and trimmings of the venison into a
stewpan with a pinch of powdered mace, a
little pepper and salt, and three pints of water✪ Venison Pasty.
Simmer the gravy till it is strong and plea-
santly flavoured and reduced to less than half
the quantity. Strain it, let it cool, and remove
the fat. When the pie is done enough, beat
the gravy with a tea-spoonful of lemon- juice
and a glassful of port. Pour it into the pie, by
means of a pointed strainer, through the hole
in the centre, incline the dish a little to each
side that the gravy may penetrate to all
parts, and serve hot or cold. Time to bake
the pasty, two hours to three hours and a half,
according to size. If the under-crust is
omitted, the pie will not need to bake so long.
Unless the pastry is thick it will be burnt up
before the meat is done enough. Many cooks
partially stew the venison before jjutting it
into the pie. Probable cost of venison, very
uncertain.
Venison Pasty (another way). — If tho
meat is fresh, keep it for a fortnight or three
weeks, cut it into pieces, boil it well, and make
good gravy; season with pepper, salt, port
wine, vinegar, and a little sugar (according to
taste) ; if not fat, put in a little fat mutton. Let
it get cold, and then pack it in a dish as close
as you can pack it, and put it into the oven.
Page 2205 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Venison Pasty. — ^Venison pasty is generally made of the portions of venison which do not roast very well, such as the neck, breast, and shoulders, though even the neck is more generally roasted. The pasty should properly contain venison only. When game and forcemeat are introduced, it is known no more as venison pasty but as game pie. Wash the venison in vinegar, sprinkle a little sugar upon it, and hang it in a cool airy situation for ten days, or a fortnight in favourable weather. It should not hang too long, and should be examined night and morning and dried with a cloth. WTien it is to be used, sponge it over with lukewarm water, and dry it with a soft cloth. Bone it, trim away all the skin, and cut it into pieces two inches square. Line ! a baking-dish entirely with good stiff pastry. I Put in the pieces of meat, fat and lean ! together. If there is not sufficient fat belong- [ ing to the venison, a thin slice of the firm fat of a loin or neck of mutton may be put in j
with each piece of lean venison. Season the meat with pepper and salt only, put half a pound of butter over it, and poui- in a quarter of a pint of stock or water. Cover the dish with thick pastry, ornament the top, make an opening in the centre, and lay a sheet of letter-paper over it. Bake in a moderatelyheated oven. Whilst it is being baked, put the bones and trimmings of the venison into a stewpan with a pinch of powdered mace, a little pepper and salt, and three pints of water. Simmer the gravy till it is strong and pleasantly flavoured and reduced to less than half the quantity. Strain it, let it cool, and remove the fat. When the pie is done enough, beat the gravy with a tea-spoonful of lemon- juice and a glassful of port. Pour it into the pie, by means of a pointed strainer, through the hole in the centre, incline the dish a little to each side that the gravy may penetrate to all parts, and serve hot or cold. Time to bake the pasty, two hours to three hours and a half, according to size. If the under-crust is omitted, the pie will not need to bake so long. Unless the pastry is thick it will be burnt up before the meat is done enough. Many cooks partially stew the venison before putting it into the pie. Probable cost of venison, very uncertain.
Venison Pasty (another way). — If tho meat is fresh, keep it for a fortnight or three weeks, cut it into pieces, boil it well, and make good gravy; season with pepper, salt, port wine, vinegar, and a little sugar (according to taste) ; if not fat, put in a little fat mutton. Let it get cold, and then pack it in a dish as close as you can pack it, and put it into the oven.
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Venison Pasty