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Lamb Pie

A lamb pie may be made either of the neck, breast, or loin of lamb, and of these the breast will be found to be much the best. Take about two pounds of meat with the bones, cut it up into neat pieces, and sprinkle over these a dessert-spoonful of salt, a tea-spoonful of white pepper, and a tea-spoonful of finely-minced parsley. Put them in a pie-dish, take out some of the bones to stew down for gravy, and pour over them half a quarter of a pint of cold water. Line the edges of the dish with a good crust, cover it with the same, and bake in a moderate oven. When the pie is sufficiently cooked, pour in a little good stock or meat jelly. Lamb pie is usually eaten cold. Time to bake, an hour and a half. Probable cost, 2s. 6d. Sufficient for four or five persons.