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Venison Pasty, to Keep for Some Time

Cut the meat of a breast or shoulder of venison into pieces two inches square. Season these with pepper and salt, adding, if liked, a small pinch of grated nutmeg. Put them, fat and lean together, into a baking-dish, place a good slice of butter upon them, and cover the dish with a coarse paste of flour and water. Bake the pasty in a moderately-heated oven for a couple of hours, and keep it in a cool, dry place. When wanted, remove the coarse crust, line the edges and sides of the dish with good pastry, pour in a small quantity of strong gravy, cover with pastry, and bake in a good oven till the crust is firm. Time to bake the pastry, about an hour. Probable cost of venison, very uncertain.