Venison Pasty.
Bone a neck and breast of venison, and season them well with salt and pepper; put them into a pan, with part of a neck of mutton sliced and laid over them, and a glass of red wine. Cover the whole with a coarse paste, and bake it an hour or two; but finish baking in a puff paste, adding a little more seasoning and the gravy from the meat. Let the crust be half an inch thick at the bottom, and the top crust thicker. If the pasty is to be eaten hot, pour a rich gravy into it when it comes from the oven; but, if cold, there is no occasion for that. The breast and shoulder make a very good pasty. It may be done in raised crust. A middle-sized pasty will take three hours’ baking.
Vol-au-Vent.
Take a sufficient quantity of puff-paste, cut it to the shape of the dish, and make it as for an apple pie, only without a top. When baked, put it on a sheet of writing paper, near the fire, to drain the butter, till dinner time. Then take two fowls, which have been previously boiled; cut them up as for a fricassee, but leave out the back. Prepare a sauce, the white sauce as directed for boiled fowls. Wash a table-spoonful of mushrooms in three or four cold waters; cut them in half, and add them also; then thoroughly heat up the sauce, and have the chicken also ready heated in a little boiling water, in which put a little soup jelly. Strain the liquor from the chicken; pour a little of the sauce in the bottom of the paste, then lay the wings, &c. in the paste; pour the rest of the sauce over them, and serve it up hot. The paste should be well filled to the top, and if there is not sauce enough more must be added.
Wafers.
Take a pint of cream, melt in it half a pound of butter, and set it to cool. When cold, stir into it one pound of well dried and sifted flour by degrees, that it may be quite smooth and not lumpy, also six eggs well beaten, and one spoonful of ale yest. Beat all these well together; set it before the fire, cover it, and let it stand to rise one hour, before you bake. Some order it to be stirred a little while to keep it from being hard at top. Sprinkle over a little powdered cinnamon and sugar, when done.
Sugar Wafers.
Take some double-refined sugar, sifted; wet it with the juice of lemon pretty thin, and then scald it over the fire till it candies on the top. Then put it on paper, and rub it about thin; when almost cold, pin up the paper across, and put the wafers in a stove to dry. Wet the outside of the paper to take them off. You may make them red with clear gilliflowers boiled in water, yellow with saffron in water, and green with the juice of spinach. Put sugar in, and scald it as though white, and, with a pin, mark your white ones before you pin them up.
Walnuts, to preserve.
Take fine large walnuts at the time proper for pickling; prick, with a large bodkin, seven or eight holes in each to let out the water; keep them in water till they change colour or no longer look green; then put them over a fire in cold water to boil, till they feel just soft, but not too soft. Spread them on a coarse cloth to cool, and take away the water; stick in each walnut three or four cloves, three or four splinters of cinnamon, and the same of candied orange; then put them in pots or glasses. Boil a syrup, but not thick, which, when cold, pour over the walnuts, and let it stand a day or two; then pour the syrup off; add some more sugar; boil it up once more, and pour it again over the walnuts. When cold, tie them up.