This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Have three pounds of venison cut into small, square pieces (the parings are preferable) ; place them in a saucepan with an ounce of butter, and brown them well for six minutes, then add one tablespoonful of flour ; stir well, and moisten with a quart of white broth (No. 99) ; throw in six small, glazed, white onions, a bouquet (No. 254), two pinches of salt, one pinch of pepper, and the third of a pinch of nutmeg. Let cook on the stove for forty-five minutes with the lid on, and when done, lay the stew into a deep dish ; cover with a good pie-crust (No. 1077), carefully wetting the edges ; egg the surface with beaten egg, make two incisions on each side and a small hole in the centre, then bake in the oven for forty minutes. Prepare a dish with a folded napkin, lay upon this the dish containing the pie, and serve.
 
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