Venison Pastry

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (8)

Venison Pastry.—Trim the meat from a well hung shoulder, neck, or breast as is convenient, into two inch pieces, season well with pepper and salt, and, if liked, a little nutmeg ↝ Venison, NFS [Lamb, goat, game]
if there is not sufficient fat, take some thin slices from a well hung loin or neck of mutton and use with the venison ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a large glassful of port wine (or claret and currant jelly if preferred)
a good slice of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a thick water paste (such as is used for roasting venison) ↝ Water, tap [Tap water]
some strong gravy mixed with wine ↝ Gravy, beef [Dips, gravies, other sauces]
another cover of puff paste
nearly twice as much butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (16)

Trim the venison into two inch pieces.
Season the venison well with pepper and salt, and optionally a little nutmeg.
Place the venison pieces, fat and lean together, into a rather deep pie dish.
If there is not sufficient fat, add thin slices from a well hung loin or neck of mutton with the venison.
Pour in a large glassful of port wine (or claret and currant jelly if preferred).
Lay a good slice of butter over the top.
Cover with a thick water paste (such as is used for roasting venison).
Bake in a moderately hot oven for two hours.
When cold, remove the water paste.
Add some strong gravy mixed with wine.
Re-cover the pie with another cover of puff paste.
Ornament with leaves, etc., to taste.
Bake in a good oven till the paste is nicely cooked.

For Keeping the Pie

After the first cooking, put the pie away untouched in a cool dry place till wanted.
When wanted, remove the water paste and finish off as above.
For keeping, nearly twice as much butter will be needed.

Original Text · last edited 4 days ago

Venison Pastry.—Trim the meat from a well hung shoulder, neck, or breast as is convenient, into two inch pieces, season well with pepper and salt, and, if liked, a little nutmeg; place the pieces, fat and lean together, into a rather deep pie dish (if there is not sufficient fat, take some thin slices from a well hung loin or neck of mutton and use with the venison), pour in a large glassful of port wine (or claret and currant jelly if preferred), with a good slice of butter laid over the top; cover with a thick water paste (such as is used for roasting venison) and bake in a moderately hot oven for two hours. When cold, remove the water paste (add some strong gravy mixed with wine), re-cover it with another cover of puff paste, ornament with leaves, etc., to taste, and bake in a good oven till the paste is nicely cooked. This is very good and possesses the further merit of keeping for some time, if, after the first cooking, the pie be put away untouched in a cool dry place till wanted, when the water paste can be removed and the pie finished off as above; but for keeping it will need nearly twice as much butter.

Notes

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