An imitation of Venison 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 12 days ago
Not a recipe: No

Ingredients (6)

For the Pasty

a large well fed loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]
brown sugar ↝ Sugars, brown [Sweets]
half a pint of port wine
half a pint of rape or common vinegar

For the Gravy

the bones ↝ Pork, bones [Pork]

Crust

Crust for the pasty, see under the article of crusts. ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

Instructions (7)

Bone the mutton loin, leaving the meat as whole as possible.
Cover the mutton with brown sugar for a day and night.
Lay the mutton in a pickle of half a pint of port wine and half a pint of rape or common vinegar for twenty four hours.
Shake the mutton in the pickle to take off the sugar, but do not wash; only wipe it.
Season the mutton as above.
Bake the mutton.
Make a gravy of the bones.

Original Text

An imitation of Venison Pasty.

Choose a large well fed loin of mutton; hang it ten days, then bone it, leaving the meat as whole as possible. Cover it with brown sugar a day and night; then lay it in a pickle of half a pint of port wine, and half a pint of rape or common vinegar, twenty four hours more: then shake it well in it to take off the sugar, but do not wash, only wipe it. Season as above, and bake; making a gravy of the bones.

Crust for the pasty, see under the article of crusts.

Notes

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