then lay your Venison upon your butter
with the seasoned side downward, and then cut the Venison over with your
Knife quite cross the Pasty to let the Gravie come out the better in baking.
Rub some seasoning in those Cuts, and do not lay any else
because it will make it look ill-favoured and black, then put some paste rouled thin about the Meat to keep it in compass, and lay Butter on the
top, then close it up and bake it very well, but you must trim it up
with several Fancies made in the same Paste, and make also a Tunnel or
Vent, and just when you are going to set it into the Oven, put in half a
Pint of Clarret Wine, that will season your Venison finely, and make it
shall not look or taste greasie, thus you may bake Mutton if you please
Venison Pasty Old Elizabethan Recipe
The above Old recipe is taken from for Venison Pasty is written in totally
different way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of