A VENISON PASTY.





Having baked or boiled two hours in broth, with a little seasoning,
any part selected, cut the meat in pieces, season with cayenne pepper,
salt, pounded mace, and a little allspice, place it into a deep dish;
lay over thin slices of mutton fat, and pour a little strong beef
gravy flavored with port wine into the dish; cover with a thick puff
paste, and bake.





A USE FOR COLD MUTTON A VERY ECONOMICAL GERMAN CLOVE CAKE facebooktwittergoogle_plusredditpinterestlinkedinmail

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