VENISON PASTRY.
A neck or breast of venison is rendered very savory by treating it as follows: Take off the skin and cut the meat off the bones into pieces of about an inch square; put these, with the bones, into a stewpan, cover them with veal or mutton broth, add two thirds of a teaspoon of powdered mace, half a dozen allspice, three shallots chopped fine, a teaspoonful of salt, a saltspoon of Cayenne, and a tumbler of port wine; stew over a slow fire until the meat is half done, then take it out and let the gravy remain on the fire ten or fifteen minutes longer. Line a good sized dish with pastry, arrange your meat on it, pour the gravy upon it through a sieve, adding the juice of a lemon; put on the top crust, and bake for a couple of hours in a slow oven.