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Baked Meat Pie

Boil the meat, lamb or veal, till tender. Line a deep dish with a crust made with about two-thirds as much shortening as for pies; put in the meat, season it well with salt and pepper, pour in the gravy in which the meat was boiled, put two or three slices of salt pork or a few lumps of butter over it. Cover with a thick upper crust, pierced with holes to let the steam escape, and bake till the crust is done.

— Mrs. Kate Brooks