Crustarde of Flesh¹⁵

• 12 oz/350 g pigeon or chicken meat, cubed
• ½ pt/

Gently stew the meat in the stock, vinegar, fat, sugar, salt and spices for one hour, and allow to cool.

Prepare the tart case with the flour and 6 fl. oz./200 ml boiling water to make an 8-i