Venison pasty
The neck, breast, and shoulder are the parts used for a venison pie or pasty. Cut the meat into pieces (fat and lean together) and put the bones and trimmings into a stew-pan with pepper and salt, and water or veal broth enough to cover it. Simmer it till you have drawn out a good gravy. Then strain it.
In the mean time make a good rich paste, and roll it rather thick. Cover the bottom and sides of a deep dish with one sheet of it, and put in your meat, having seasoned it with pepper, salt, nutmeg, and mace. Pour in the gravy which you have prepared from the trimmings, and two glasses of port or claret, and lay on the top some hits of butter rolled in flour. Cover the pie with a thick lid of paste, and ornament it handsomely with leaves and flowers formed with a tin cutter. Bake it two hours or more, according to its size.