A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

Venison Pasty

2 pages in this part of The British Cookery Book.

Venison Pasty (Bottom of the dish put)

bottom of the dish; put the partridges in, and half a pint of good broth. Put puff paste on the ledge of the dish, and cover with the same…

Venison Pasty (Shoulder boned makes a good)

761. A shoulder boned makes a good pasty; but it must be beaten and seasoned, and the want of fat supplied by that of a fine well-hung loin…

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