Cut a neck or breast into small steaks, rub them over with a seasoning of sweet herbs, grated nutmeg, pepper, and salt: fry them slightly in butter; line the sides and edges of a dish with puff paste, lay in the steaks and half a pint of rich gravy made with the trimmings of ass of Port wine, and the juice of half a lemon, or tea-spoonful of vinegar; cover the dish with puff paste, and bake it nearly two hours; some mote gravy may be poured into the pie before serving it.
Take a neck, shoulder, or breast of venison, that has not hung too long; bone them, trim off all the . and cut it into pieces two inches square, and put them into a stewpan, with three gills of Port wine, two onions, or a few eschalots slieced pepper, salt, three-blades of mace, about a dozen allspice, and enough veal broth to cover it; put it over a slow fire, and let it stew till three parts done; put the trimmings into another saucepan, cover it with water, and set it on a tire. Take out the pieces you intend for the pasty, and put them into a deep dish with a lillle of their liquor, and set it by to cool; then add the remainder of the liquor to the bones and trimmings, and boil it till the pasty is ready; then cover the pasty with paste, ornament the top, and hake it for two hours in a slow oven; and before it is sent to table, pour in a sauce made with the gravy the venison was stewed in, strained and skimmed free from fat; some pepper, salt, half a gill of Port, the juice of half a lemon, and a little Hour and butter to thicken it.
Work into a paste with warm water, two pounds and a half of butter, a peck of fine flour, and four eggs; work it smooth, and to a good consistence. The paste should be put round the inside, but not at the bottom of the dish; let the cover be tolerably thick, to bear the long continuance in the oven.
All kinds of meat intended for pies and pasties must be highly spiced when served hot, and still more highly spiced when served cold; but the seasoning must be regulated by judgment and taste. Take one or two breasts of venison, (according to the size you wish to make your pie or pasty), bone it thoroughly, beat it very flat, and lard it through and through with lardons, well seasoned with all sorts of spices, and sweet herbs finely chopped; roll it up as tight as possible, and tie it up with strong twine. Put into a stewpan the bones and trimmings of the venison, with carrots, onions, parsley, one clove of garlic, thyme, bay-leaf, pepper-corns, and allspice, and let all stew till nearly dry; fill it up with equal quantities of beef or mutton braise, and water, which let boil very gently till done, then put in the roll of venison; put paper on the top, cover very close, and let it stew gently with fire over and under. When sufficiently done, take it off the fire, and let it stand in the liquor until nearly cold: then prepare a plain paste of four pounds of flour to one pound of butter, the same as for raised pie, but instead of making it stiff, mix it as soft as possible; lay part of this paste as thick as you well can round the edge of the dish; cut off the twine from the venison, skin, and lay it in the dish, and pour some of the gravy it has stewed in; put on the cover, trim it very neatly, make a hole in the top, do it over with egg, and bake it in a moderate oven for three or four hours; reduce the remainder of the liquor it was stewed in, and when the pie is baked, pour it in; serve it cold. The pasty can scarcely be made too thick.