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Turkey Pie

Pick the meat from the remains of some cold roast turkey, and chop it fine. Put the mince into a saucepan with a small quantity of milk, pounded mace, pepper and salt, judging the amount by the quantity of the meat; thicken it with a little flour that has been worked with butter, and stew it gently for a few minutes. Line a butter dish with a good piecrust, and when the above mixture is cold pour it over the paste, place a paste cover on the top, moisten and press the edges together, and bake in a quick oven. When cooked the pie can be served either hot or cold.