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Venison Pasty, Pastry For

Pastry for venison pasty should be good and short, but stiff. For a rich pasty, it may be made in the proportion of ten ounces of butter to one pound of flour, and worked to a smooth, stiff paste with two eggs and a little lukewarm water. For an ordinary pasty, rub three or four ounces of butter into a pound of flour, and work it to a smooth stiff paste with a beaten egg and a little lukewarm water.