Cut cold, underdone venison into neat dice, season with pepper and salt, and lay in salad oil and lemon-juice for one hour.

Make a gravy, some hours before you are ready to make the pasty, of venison or beef-bones, bits of skin, and refuse bits of meat, with a chopped carrot, an onion, and a stalk of celery; cover with cold water. Boil down to half the original quantity of liquid, strain and season, thicken with brown roux, boil up again and let it get cold.

Pack the venison in a deep dish, seasoning each layer as it is put in with pepper, salt, and onion-juice. Next to the first thickness put a dozen or more dice of cold boiled tongue (beef is good, but calf's or lamb's tongue is better), sprinkle with bits of butter dipped in flour, and here and there a great drop of currant jelly. On the tongue lay chopped salt pork and minced parsley. Squeeze a few drops of lemon- and of onion-juice on each layer. When all are in pour in gravy enough to be seen through the topmost layer, but not to cover it. Put over all a thick crust of puff-paste with a slit in the middle, and leaves or triangles of pastry overlapping the edges toward the centre. Bake in a steady oven for an hour. As the pasty browns, wash it with white of egg, and when this hardens, with butter, and leave in the oven to glaze.