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VENISON PIE (a l'Americaine)

Take three pounds of venison cut into small squares; place them in a saucepan with an ounce of butter; brown them well for six minutes, then add a table-spoonful of flour; stir well, and moisten with a quart of white broth; throw in six small white onions, a bouquet garni, and salt, pepper, and nutmeg to taste. Let all cook for three-quarters of an hour keeping the lid on the pan, and when done lay the stew in a deep dish; cover with a good pie-crust; egg the surface with beaten egg, and bake in the oven for forty minutes. Prepare a dish with a folded napkin, lay the pie-dish on this, and serve cold.