Venison for Pasty

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For preparing venison
Instructions (13)
  1. Take the bones out of the venison.
  2. Season and beat the meat.
  3. Lay the meat in a stone jar in large pieces.
  4. Pour plain drawn beef gravy over the meat, ensuring it is not too strong.
  5. Lay the bones on top of the meat.
  6. Set the jar in a saucepan of water over the fire (waterbath).
  7. Simmer for three to four hours.
  8. Leave the jar in a cold place until the next day.
  9. Remove the cake of fat.
  10. Lay the meat in handsome pieces on the dish.
  11. If the venison is not sufficiently seasoned, add more pepper, salt, or pimento as necessary.
  12. Add some of the cooking gravy to the dish.
  13. Keep the remainder of the gravy for the time of serving.
Original Text
To prepare Venison for Pasty. Take the bones out, then season and beat the meat. Lay it in a stone jar in large pieces: pour upon it some plain drawn beef gravy, but not a strong one: lay the bones on top, then set the jar in a waterbath, that is, a saucepan of water over the fire; simmer three or four hours; then leave it in a cold place till next day. Remove the cake of fat, and lay the meat in handsome pieces on the dish: if not sufficiently seasoned, add more pepper, salt, or pimento, as necessary. Put some of the 26gravy, and keep the remainder for the time of serving. If the venison be thus prepared, it will not require so much time to bake, or such a very thick crust as is usual, and by which the under part is seldom done through.
Notes
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