Venison Pasty Recipe

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.

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