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.