Leg of Mutton Tart or Pie, Canadian

Butter the interior of a pie dish (Fig. 183); range on the bottom some blanched salt pork and slices of mutton from the leg; on top lay a bed of potatoes, baked in the oven, peeled and cut in slices; season each layer with salt, pepper, nutmeg, chopped parsley, and chopped onions fried in butter, and pour a little good clear gravy (No. 404) over. Wet the edges of the dish, lay on a narrow band of paste, moisten and cover the whole with a flat of puff paste fragments, decorating the top with devices of the same paste, egg it over twice, and bake in a moderate oven for an hour and a quarter.