Take a Neck and Bread of Venison, bone it, season it with Pepper and Salt according to your Palate. Cut the Breast in two or three Pieces; but don’t cut the Fat off the Neck if you can help it. Lay in the Breast and Neck-end first, and the best End of the Neck on the Top, that the Fat may be whole; make a good rich Puff-paste Crust, let it be very thick on the Sides, a good Bottom-crust, and a thick Top. Cover the Dish, then lay in your Venison, put in half a Pound of Butter, about a quarter of a Pint of Water, close your Pasty, and let it be baked two Hours in a very quick Oven. In the mean time set on the Bones of the Venison in two Quarts of Water, with two or three Blades of Mace, an Onion, a little Piece of Crust baked crisp and brown, a little whole Pepper, cover it close, and let it boil softly over a slow Fire, till above half is wasted, then strain it off. When the Pasty comes out of the Oven, lift up the Lid, and pour in the Gravy.
When your Venison is not fat enough, take the Fat of a Loin of Mutton, steeped in a little rap Vinegar and Red Wine twenty-four Hours, then lay it on the Top of the Venison, and close your Pasty. It is a wrong Notion of some People, to think Venison cannot be baked enough, and will first bake it in a false Crust, and then bake it in the Pasty; by this time the fine Flavour of the Venison is gone. No, if you want it to be very tender, wash it in warm Milk and Water, dry it in clean Cloths till it is very dry, then rub it all over with Vinegar, and hang it in the Air. Keep it as long as you think proper, it will keep thus a Fortnight good; but be sure there be no Moistness about it; if there is, you must dry it well, and throw Ginger over it, and it will keep a long time. When you use it, just dip it in luke-warm Water, and dry it. Bake it in a quick Oven; if it is a large Pasty, it will take three Hours; then your Venison will be tender, and have all the fine Flavour. The Shoulder makes a pretty Pasty boned, and made as above with the Mutton Fat.
A Loyn of Mutton makes a fine Pasty: Take a large fat Loin of Mutton, let it hang four or five Days, then bone it, leaving the Meat as whole as you can; lay the Meat twenty-four Hours in Half a Pint of Red Wine, and Half a Pint of rap Vinegar; then take it out of the Pickle, and order it as you do a Pasty, and boil the Bones in the same manner to fill the Pasty, when it comes out of the Oven.