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Goose Pie.— Venison Pasty.
A Goose Pie. Half a peck of flour will make the
walls of a goose pie, made as in the receipts for crust.
Raise your crust just big enough to hold a large goose ;
first have a pickled dried tongue boiled tender enough to
peel, cut off the root; bone a goose and a large fowl;
take half a quarter of an ounce of mace beat fine, a
large tea-spoonful of beaten pepper, three tea-spoonfuls
of salt, mix all together, season the fowl and goose with
it, lay the fowl in the goose, the tongue in the fowl, and
the goose in the same form as if whole. Put half a
pound of butter on the top, and lay on the lid. This
pie is delicious hot or cold, and will keep a great while.
A slice of this pie cut down across, makes a pretty side-
dish for supper.
A Venison Pasty. Take a neck and breast of venison,
bone it, season it with pepper and salt to your palate.
Cut the breast in two or three pieces; but do not cut the
fat of the neck if you can help it. Lay in the breast and
neck end first, and the best end of the neck on the top,
that the fat may be whole ; make a puff-paste crust, let
it be very thick on the sides, a good bottom crust, and
thick at top : cover the dish, lay in your venison, put in
half a pound of butter, a quarter of a pint of water,
close the pasty, and let it be baked two hours in a
very quick oven. In the mean time, set on the bones of
the venison in two quarts of water, two or three little
blades of mace, an onion, a little piece of crust baked
crisp and brown, a little whole pepper ; cover it close,
and let it boil softly over a slow fire till above half is
wasted, then strain it. When the pasty comes out of the
oven, lift up the lid, and pour in the gravy. When the
venison is not fat enough, take the fat of a loin of mut-
ton, steeped in a little rape vinegar and red wine twenty-
four hours, lay it on the top of the venison, and close
your pasty. It is wrong of some people to think venison
cannot be baked enough, and will first bake it in a
false crust, and then in the pasty ; by this time the fine
flavour i3 gone. If you want it to be very tender, wash
