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Devonshire Squab Pie

Take two pounds of chops from a neck of mutton. Cut them short, and pare away some of the fat. Peel, core, and slice about two pounds of well-flavoured sour apples. Put a layer of them in the bottom of a pie-dish with a little sugar, and a sprinkling of ground allspice. Place the chops next, and season with salt, pepper, and finely-chopped onion. Continue with alternate layers of apples and meat till all be used up. Make an ordinary meat crust, line the edges of the dish, and cover over the top, adding a quarter of a pint of gravy or water. Bake in a moderate oven one hour and a half. Probable cost, 2s. 2d. Sufficient for six or seven persons.