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Classic
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page 134
port wine, two onions, a few eschallots, some black pepper, a few blades of
mace, a dozen grains of allspice; cover it with water, and let it stew until at
least half done. Take them out as soon as they are sufficiently cooked, and let
them cool. Put the little bits that you trimmed off the meat, prepared for the
stew, in the sauce-pan, with the liquor the venison was boiled in; add some of
the juice of a lemon, some butter, and thicken it with flour; let it simmer
until the pasty is ready; line a deep dish with paste, lay in the pieces of
venison, and cover with rich puff-paste; ornament the top, and pour on some of
the gravy from the stewpan; bake slowly for two hours: send the rest up to the
table with the pasty.
This is a delicious dish, and is very well adapted to the taste and appetite of
a Western hunter.
APPLE BEAUTIES.
Pare, and core, and cut in small pieces, eight pippins, place them as close as
possible in the dish with four cloves, some lemon-juice, four ounces of sugar,
and if agreeable, add some quince jam, cover it with puff-paste. When the pie is
done, cut out the whole of the center, leaving the edges, let it cool; then pour
over the apples some rich, boiled custard.
BOILED CUSTARD.
Beat six eggs well, add six table-spoonsful of sugar, beat it well with the
eggs; boil three pints of
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