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Mutton Pie

A very good family pie is made with the remains of a cold leg, loin, or any other joint of mutton from which nice neat slices of rather lean meat can be cut. These should be put with a good seasoning, in alternate layers with thinly-sliced potatoes, into a pie-dish, commencing at the bottom with some of the meat, and finishing at the top with potatoes. Parsley, savoury herbs, onion, or shallot, with a little mace, white pepper, and salt may be used at discretion. A cupful of good gravy from the meat should be poured into the pie before the crust is put on. Suet is generally used for the crust. Time, an hour to bake. Probable cost, exclusive of meat, 6d. to 8d.