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Mutton and Ham Pot Pie

Cut one and a half pounds raw lean leg of mutton and half pound raw lean ham into one-inch pieces. Thoroughly heat two ounces melted lard in a sautoire, add mutton and ham, season with a teaspoon salt, half teaspoon pepper, and nicely brown for ten minutes. Add twelve peeled, small white onions and four peeled, raw, medium potatoes cut in half-inch squares, and brown for ten minutes more, stirring once in a while, drain on a sieve and return to pan. Dredge an ounce flour over, toss well, pour over two gills each water and pure tomato juice and one gill demi-glace, then add a blade mace, bay leaf, leaf of nutmeg, a teaspoon chopped parsley, tablespoon Worcestershire sauce and one teaspoon French mustard. Mix well and boil for fifteen minutes, transfer to baking dish and egg edges of dish. Roll out a half pound of pie paste to size of dish, then cover dish with layer of paste, press down all around border and trim off around edges. Make a few light incisions on surface, egg top, then set in a moderate oven to bake for forty-five minutes, remove and serve.