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 13 days ago
Not a recipe: No

Ingredients (17)

A shoulder, boned, makes a good pasty ↝ Venison, NFS [Lamb, goat, game]
the want of fat supplied by that of a fine well hung loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]
steeped twenty four hours in equal parts of rape, vinegar, and port ↝ Brussels sprouts, raw [Vegetables and Vegetable Products]
steeped twenty four hours in equal parts of rape, vinegar, and port ↝ Vinegar [Mustard and other condiments]
steeped twenty four hours in equal parts of rape, vinegar, and port
rub it well with sugar for two or three days ↝ Sugar, NFS [Sugars and honey]
Lay some pepper and salt, at the bottom of the dish ↝ Spices, pepper, black [Spices and Herbs]
Lay some pepper and salt, at the bottom of the dish ↝ Salt, table, iodized [Spices and Herbs]
and some butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
The venison bones should be boiled with some fine old mutton ↝ Venison, NFS [Lamb, goat, game]
some fine old mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
Of this gravy put half a pint cold into the dish ↝ Gravy, NFS [Dips, gravies, other sauces]
then lay butter on the venison ↝ Butter, stick, unsalted [Dairy and Egg Products]
cover, as well as line the sides with a thick crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]
Keep the remainder of the gravy till the pasty comes from the oven; put it into the middle by a funnel, quite hot ↝ Gravy, NFS [Dips, gravies, other sauces]
It should be seasoned with pepper and salt. ↝ Spices, pepper, black [Spices and Herbs]
It should be seasoned with pepper and salt. ↝ Salt, table, iodized [Spices and Herbs]

Instructions (17)

Beat the venison shoulder and season it.
Supply the want of fat by using fine well hung loin of mutton, steeped twenty four hours in equal parts of rape, vinegar, and port.
Rub the venison shoulder with sugar for two or three days.
When ready to use, wipe the venison perfectly clean from the sugar and the wine.
Cut the venison meat (shoulder or side) in pieces.
Lay some pepper and salt at the bottom of the dish.
Add some butter to the dish.
Pack the venison meat into the dish with fat between each piece, ensuring it is sufficiently done but not hardened at the edges.
Boil the venison bones with some fine old mutton.
Put half a pint of the cold gravy from the boiled bones and mutton into the dish.
Lay butter on the venison.
Cover and line the sides of the dish with a thick crust, but do not put one under the meat.
Bake in a slow oven for three or four hours.
Keep the remainder of the gravy until the pasty comes from the oven.
Put the hot remainder of the gravy into the middle of the pasty by a funnel.
Shake the dish to mix the gravy well.
Season the pasty with pepper and salt.

Original Text

Venison Pasty.

A shoulder, boned, makes a good pasty; but it must be beaten and seasoned, and the want of fat supplied by that of a fine well hung loin of mutton, steeped twenty four hours in equal parts of rape, vinegar, and port.

The shoulder being sinewy, it will be of advantage to rub it well with sugar for two or three days; and when to be used, wipe it perfectly clean from it, and the wine.

A mistake used to prevail, that venison could not be baked enough; but, as above directed, three or four hours in a slow oven will be sufficient to make it tender, and the flavor will be preserved. Either in shoulder or side, the meat must be cut in pieces, and laid with fat between, that it may be proportioned to each person, without breaking up the pasty to find it. Lay some pepper and salt, at the bottom of the dish, and some butter, then the meat nicely packed, that it may be sufficiently done, but not lie hollow to harden at the edges.

The venison bones should be boiled with some fine old mutton. Of this gravy put half a pint cold into the dish, then lay butter on the venison, and cover, as well as line the sides with a thick crust; 27but do not put one under the meat. Keep the remainder of the gravy till the pasty comes from the oven; put it into the middle by a funnel, quite hot, and shake the dish to mix well. It should be seasoned with pepper and salt.

Notes

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