Venison pasty or pie can be made from breast of venison, often to be bought at eightpence a pound. What it requires is: - first, plenty of good brown gravy that will cover the meat entirely, and which will be a firm jelly when cold; secondly, to every two pounds of venison, have half a pound of liver forcemeat (see Liver Forcemeat), and half a pound of ham cut in slices. Cut the venison in slices, lay it in a pie-dish, placing a thin layer of forcemeat over each piece, as well as a slice of ham, thin. Let the top layer be ham, cut very thin. Season with a saltspoonful of the mixed herbs similar to those you used to make the forcemeat, and plenty of black pepper. Add to the above quantity four hard-boiled eggs cut in slices. Fill the dish as high as possible, cover to the brim with gravy, and bake for an hour and a half without a crust, keeping it covered with gravy, and, say, a vegetable-dish cover. Take it out, let it get nearly cold, then cover with some puff-paste, glazed with egg, and bake for another hour and a half. Take it out, and let it get cold. Fill the pie through a hole in the top with gravy nearly set to a jelly. Do this gradually till the jelly reaches the crust. This is an excellent cold game pie. In hot weather, add some gelatine to the gravy, to make it set hard.