Venison Pasty

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888
Source
Dressed Game and Poultry à la Mode
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside.
  2. Make the paste in the usual way, and cover the edge and sides of a pasty dish.
  3. Put in the pieces of venison, packing it closely together, pepper and salt it well.
  4. Cover it with the paste.
  5. Bake it, which will take about four hours.
  6. Pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trimmings, two shalots, a gill of port wine, and a tablespoonful of ketchup.
Original Text
Venison Pasty. Stew the venison, remove all the bones, sinew, and skin, cutting off the fat and putting it aside. Make the paste in the usual way, and cover the edge and sides of a pasty dish: then put in the[Pg 73] pieces of venison, packing it closely together, pepper and salt it well. Cover it with the paste and then bake it, which will take about four hours. Pour in at the top three-quarters of a pint of venison gravy which has been made from the bones and trimmings, two shalots, a gill of port wine, and a tablespoonful of ketchup.
Notes
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