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Patty-Pan Pies

H Cut any remnants of baked or boiled lamb or mutton in small pieces, discarding all bone and gristle. Season with salt, pepper, and a little onion-juice if desired. For two cups of such meat allow one cup of any left-over gravy diluted with a little hot water, or one cup of good stock made from the bones and bits of meat, flavored with vegetables, and thickened with one tablespoonful of flour. Heat meat and gravy together. Line patty-pans with good plain pastry, rolled rather thin. Fill with the warm meat and cover with pastry. Bake in rather a moderate oven until the pastry is cooked, about half an hour. Each patty makes an individual portion, and can be served with or without brown sauce (see page 68).