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Mutton Pie, Good

Make a seasoning of chopped parsley (about two table-spoonfuls), of powdered savoury herbs and a minced shallot, in equal proportions (a dessert-spoonful), or an onion shredded small (the shallot being omitted), with pepper and salt to taste. Cut from two to three pounds of neat chops from the loin or neck of mutton, weighed after the bone and much of the fat have been removed; put them, well covered with the above seasoning, into a pie-dish. Cut three kidneys into halves, and each half into two parts, distribute them equally amongst the meat, pour in half a pint of veal broth or water, and bake with a puff or good suet crust; the latter will be found very suitable if eaten hot. A table-spoonful of ketchup and two of port wine may be added to the gravy, but there should in that case be less water. Time, about an hour and three-quarters to bake. Probable cost, 3s. 6d. Sufficient for six or eight persons.