From: The Thorough Good Cook

Entrees: 2l. Venison Pie a l'Americaine

Have three pounds of venison cut into small squares; place them in a saucepan with an ounce of butter; brown them well for six minutes, then add one tablespoonful of flour; stir well, and moisten with a quart of white broth; thrown in six small glazed white onions, a bouquet, 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 in a deep dish; cover with a good pie crust, 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 cold.

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