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.

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