Venison Pasty Crust

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About


  • flour
  • butter
  • eggs
  • hot water


Make a paste in the proportion of two pounds of flour to more than a pound of butter, with six beat eggs and hot water. Roll it out three times, double it, and the last time let the part intended for the top crust remain pretty thick.