Venison Pasty

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the pasty filling
For the crust
Instructions (17)
  1. Bone the venison (neck and breast).
  2. Season the venison well with pepper and salt.
  3. Place the seasoned venison in a deep pan.
  4. Add the best part of a neck of mutton, sliced, over the venison.
  5. Pour in a glass of red wine.
  6. Cover with a coarse paste.
  7. Bake in an oven for two hours.
  8. Remove the venison from the pan and place it in a dish.
  9. Pour the gravy from the pan over the venison.
  10. Place one pound of butter over the venison.
  11. Make a good puff-paste.
  12. Line the edge of the dish with puff-paste about half an inch thick.
  13. Roll out the lid for the pasty (slightly thicker than the edge paste) and place it on the dish.
  14. Roll out another lid of puff-paste quite thin.
  15. Cut the thin lid into decorative shapes (flowers, leaves, etc.).
  16. Place the decorative lid on top of the main lid.
  17. If not serving immediately, the pasty can be kept in the baking pot for eight to ten days, ensuring the crust remains on to prevent air exposure.
Original Text
Venison Pasty. TAKE a neck and breast of venison, bone them, and season them well with pepper and salt, put them into a deep pan, with the best part of a neck of mutton sliced and laid over them; pour in a glass of red wine, put a coarse paste over it, and bake it two hours in an oven; then lay the venison in a dish, pour the gravy over it, and put one pound of butter over it; make a good puff-paste, and lay it near half an inch thick round the edge of the dish; roll out the lid, which must be a little thicker than the paste on the edge of the dish, and lay it on; then roll out another lid pretty thin, and cut in flowers, leaves, or whatever form you please, and lay it on the lid. If you do not want it, it will keep in the pot that it was baked in eight or ten days; but let the crust be kept on that the air may not get to it. A breast and shoulder of venison is the most proper for a pasty.
Notes
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