A Good Mutton Pie

Method

Lay a half-paste of short or of puff crust round a buttered dish; take the whole or part of a loin of mutton, strip off the fat entirely, and raise the flesh clear from the bones without dividing it, then slice it into cutlets of equal thickness, season them well with salt and pepper, or cayenne, and strew between the layers some finely-minced herbs mixed with two or three eschalots, when the flavour of these last is liked; or omit them, and roll quite thin some good forcemeat (which can be flavoured with a little minced eschalot at pleasure), and lay it between the cutlets: two or three mutton kidneys intermingled with the meat will greatly enrich the gravy; pour in a little cold water, roll the cover half an inch thick, or more should the crust be short, as it will not rise like puff paste, close the pie very securely, trim the edges even with the dish, ornament the pie according to the taste, make a hole in the centre, and bake it from an hour and a half to a couple of hours. The proportions of paste and meat may be ascertained by consulting the last receipt. Gravy made with part of the bones, quite cleared from fat, and left to become cold, may be used to fill the pie instead of water.

,