Venison Pasty

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Bone a neck and breast of venison, and season them well with salt and pepper.
  2. Put them into a pan, with part of a neck of mutton sliced and laid over them, and a glass of red wine.
  3. Cover the whole with a coarse paste, and bake it an hour or two.
  4. Finish baking in a puff paste, adding a little more seasoning and the gravy from the meat.
  5. Let the crust be half an inch thick at the bottom, and the top crust thicker.
  6. If the pasty is to be eaten hot, pour a rich gravy into it when it comes from the oven; but, if cold, there is no occasion for that.
  7. The breast and shoulder make a very good pasty.
  8. It may be done in raised crust.
  9. A middle-sized pasty will take three hours’ baking.
Original Text
Venison Pasty. Bone a neck and breast of venison, and season them well with salt and pepper; put them into a pan, with part of a neck of mutton sliced and laid over them, and a glass of red wine. Cover the whole with a coarse paste, and bake it an hour or two; but finish baking in a puff paste, adding a little more seasoning and the gravy from the meat. Let the crust be half an inch thick at the bottom, and the top crust thicker. If the pasty is to be eaten hot, pour a rich gravy into it when it comes from the oven; but, if cold, there is no occasion for that. The breast and shoulder make a very good pasty. It may be done in raised crust. A middle-sized pasty will take three hours’ baking.
Notes
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