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Sea Pie

A sea pie is, strictly speaking, a pie made of scraps; and thus made, it answers sufficiently well for an economical family dinner; nevertheless, it is much better when made with fresh meat. Take as much cooked meat as will be required, or for a superior pie take a blanched and jointed chicken and a few slices of salt beef. Make pastry in the proportion of half a pound of butter, or dripping, or shredded suet, to one of flour. Line a buttered pudding-dish with pastry; put in a layer of meat seasoned with pepper and finely-shredded onion, then a layer of pastry, and fill the dish with alternate layers of meat and pastry. Pour stock or cold water into the dish, cover closely, and bake, stew, or steam the pie gently until done enough. Turn it out carefully, and serve very hot. This pie will burn quickly if neglected. Time, a moderate-sized pie, three to four hours. Sufficient for six or eight persons.