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MEAT PIE (a la Don Pedro)

This is a kind of ragout put into a tin made expressly for the dish. Take some mutton-chops, either from the loin or neck, trim them neatly and put them, with some chopped parsley, butter, pepper, salt, etc., in a stewpan over a slow fire. Place the chops, with some good brown gravy, into the tin baking-dish, and add slices of raw ham. Cover with the lid, but first fill in with mashed potatoes to the brim; bake for two hours in a slow oven, when the tin cover may be taken off, and the chops will be found tender and succulent. Probable cost of chops, 1s. per pound.