Venison Pasty (No. 9)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (17)
Pasty Filling
Pasty Crust
Sauce
Instructions (11)
  1. Bone the venison, trim off all the skin, and cut it into pieces two inches square.
  2. Put the venison pieces into a stew-pan with three gills of Port wine, two onions or a few eschalots sliced, some pepper, salt, three blades of mace, about a dozen allspice, and enough veal broth to cover it.
  3. Put the stew-pan over a slow fire and let it stew till three parts done.
  4. Put the trimmings into another saucepan, cover it with water, and set it on a fire.
  5. Take out the pieces of venison you intend for the pasty, and put them into a deep dish with a little of their liquor, and set it by to cool.
  6. Add the remainder of the liquor from the stewed venison trimmings to the bones and trimmings in the saucepan, and boil it till the pasty is ready.
  7. Cover the pasty with paste made like No. 5.
  8. Ornament the top of the pasty.
  9. Bake the pasty for two hours in a slow oven.
  10. Before sending the pasty to table, make a sauce with the strained and skimmed gravy from the stewed venison, some pepper, salt, half a gill of Port, the juice of half a lemon, and a little flour and butter to thicken it.
  11. Pour the sauce into the pasty before serving.
Original Text
Venison Pasty.—(No. 9.) Take a neck, shoulder, or breast of venison, that has not hung too long; bone them, trim off all the skin, and cut it into pieces two inches square, and put them into a stew-pan, with three gills of Port wine, two onions, or a few eschalots sliced; some pepper, salt, three blades of mace, about a dozen allspice, and enough veal broth to cover it; put it over a slow fire, and let it stew till three parts done; put the trimmings into another saucepan, cover it with water, and set it on a fire. Take out the pieces you intend for the pasty, and put them into a deep dish with a little of their liquor, and set it by to cool; then add the remainder of the liquor to the bones and trimmings, and boil it till the pasty is ready; then cover the pasty with paste made like No. 5; ornament the top, and bake it for two hours in a slow oven; and before it is sent to table, pour in a sauce made with the gravy the venison was stewed in, strained and skimmed free from fat; some pepper, salt, half a gill of Port, the juice of half a lemon, and a little flour and butter to thicken it.
Notes
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