Belgian Broiled Quail.
Cut venison in very small pieces and stew, highly seasoned, until
tender. Line a deep pie-dish with a rich pie-paste and bake. Then fill
with the venison. Add a glass of port wine, a pinch of cloves and mace
to the sauce and bits of butter rolled in flour. Pour the sauce over
the venison and cover with the paste. Rub the top with a beaten egg
and let bake until done.