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Venison Pudding

Take two pounds of venison from the neck or loin; cut the meat, fat and lean together, into neat pieces, and season these with salt and pepper. Put them in a saucepan, cover with water, and simmer gently for three-quarters of an hour. Lift them out, and let them get cold. Line a pudding-basin with pastry half an inch thick, lay in the venison, pour over it a quarter of a pint of the gravy, to which a wine-glassful of port has been added, and cover in the usual way. Press the edges securely together that the gravy may not escape. Wring a pudding-cloth out of boiling water, flour it well, and tie the pudding loosely in it. Plunge it into boiling water, and keep it boiling quickly until done enough. Let it stand a few minutes before turning it out. Send the remainder of the gravy to table in a tureen. Time to boil the pudding, about an hour and a half. Probable cost of venison, very uncertain.