Venison Pasty
And now that I think on’t, as I am a sinner!
We wanted this venison to make out the dinner.
What say you? a pasty! it shall and it must,
And my wife, little Kitty, is famous for crust.
“What the de’il, mon, a pasty!” re-echoed the Scot.
“Though splitting, I’ll still keep a corner for that.”
“We’ll all keep a corner,” the lady cried out;
“We will all keep a corner!” was echoed about.
Goldsmith.
Cut a neck or breast into small steaks, rub them over with a seasoning of sweet herbs, grated nutmeg, pepper and salt; fry them slightly in butter. Line the sides and edges of a dish with puff paste, lay in the steaks, and add half a pint of rich gravy, made with the trimmings of the venison; add a glass of port wine, and the juice of half a lemon or teaspoonful of vinegar; cover the dish with puff paste, and bake it nearly two hours; some more gravy may be poured into the pie before serving it.