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Lancashire Raised Pie

Take about two pounds of whatever meat is preferred (pork is most generally used), cut the lean into thin slices, and season each piece slightly with a little pepper and salt. Take away all the bones, and stew them, with a pint of water, half a small tea-spoonful of salt, and a pinch of pepper, for two hours, then strain the gravy and put it aside for use. It should when cold be a stiff jelly. Shred four ounces of beef suet very finely. Mix half a tea-spoonful of salt with it, and melt it over the fire in half a pint of boiling water. It will take ten or fifteen minutes to melt. Put a pound and a half of flour into a bowl. Pour the boiling fat and water into the middle of it, and mix thoroughly, first with a spoon and afterwards with the hands. Knead to a stiff paste, cut off a piece large enough to form the lid of the pie, put the rest on the table and mould it with the hands to the form of a cone. Flatten the sides with the palms of the hands, and, when quite smooth, press down the top of the cone with one hand, and with the other make the sides equally round. Great expedition is necessary, as the excellence of the pie depends to a considerable extent on its being placed in the oven while still warm. Put in the lean meat, strew a little minced fat over each layer, and press it closely until the mould is full. Egg the edges, roll out the cover, and place it on the pie. Make a small hole in the centre, through which the gravy can afterwards be put in. Ornament the pie with leaves of pastry, or in any other way to please the fancy, brush it over with yolk of egg, and bake in a good oven. When the pie is done enough pour a little of the jelly gravy (melted) through the hole in the top. Time to bake, three hours. Probable cost, 2s. Sufficient for six or eight persons.