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Lamb and Currant Pie

Cut about two pounds of the breast of lamb into small, neat pieces. Put them in a pie-dish, and sprinkle over them a dessert-spoonful of salt, a tea-spoonful of pepper, a table-spoonful of finely-minced parsley, a quarter of a nutmeg, grated, and three table-spoonfuls of picked currants. Beat two eggs thoroughly, mix with them a wine-glassful of sherry, and pour them over the meat. Line the edges of the dish with a good crust, cover with the same, and bake in a moderate oven. A little white wine and sugar should be sent to table with this pie. Time, an hour and a half to bake. Probable cost, 2s. 8d., exclusive of the wine. Sufficient for four or five persons. LAMB (au Bechamel). (See LAMB, LEG OF, STEWED, with BECHAMEL, or WHITE SAUCE.)