Cut from the bone some good pieces of fresh venison; season them a little with salt and pepper, and put them into a pot, with plenty of sliced potatoes, (either white or sweet,) and barely as much water as will cover the whole. Set it over the fire, and let it stew slowly, till the meat is tender, and the potatoes also. Make a paste of flour shortened with cold gravy, or drippings saved from roast venison. The fat must be removed from the surface of the cold gravy, of which you may allow half a pint to each pound of flour. Mix half the shortening with the flour, using a broad knife or a spoon for the purpose, and adding gradually sufficient cold water to make it into a stiff dough. Beat the lump of dough well on all sides, with the rolling-pin. Then take it out of the pan, roll it into a thick sheet, and spread evenly over it with a knife the remainder of the drippings. Flour it, fold it up, beat it with the rolling-pin, let it rest a short time, and then roll it our again. Divide it into two sheets; grease a pie-dish, and line the bottom and sides with one sheet. Put in the venison and potatoes, with a portion of the gravy. Lay on the other sheet of paste, as a lid, and crimp the edges. Set the pie into the oven, and bake it brown. Eat it either hot or cold.

If you have no cold venison drippings, use drippings of cold roast-beef; or an equal mixture of lard and butter.

A beef-pie may be made as above.

Mutton-pies are not recommended; as mutton cooked in a pie is entirely too strong. The fat or drippings of mutton should never be used in any sort of cooking, as it tastes exactly like tallow, which it really is.

The above quantity of paste is only sufficient for a small pie. Paste for meat-pies should be made very thick.

An excellent pot-pie may be made with venison and potatoes previously stewed together. Boiled paste is always best when shortened with minced suet. Beef-suet is superior to any other.