490. Hot Lamb Pie (raised).—To make this an oval, a tin or copper pie mould would be required, which you would choose of a size most generally useful. Butter the interior of the mould, which stand upon a baking-sheet, then make the following paste: put a quarter of a pound of butter and the same of chopped suet into a stewpan, with half a pint of water, and let the whole boil together one minute, when strain it through a sieve into a basin containing two pounds of flour, mixing it first with a spoon, and when cool enough with the hand, until forming a smooth paste; when partly cold roll it out into a sheet half an inch in thickness, with which line the mould, pressing the paste evenly at all parts; have ready cut sufficient small lamb chops from the loin, neatly cut away the bones, and lay them round the interior of the pie alternately with slices of raw potatoes (a quarter of an inch in thickness), season rather highly as you proceed, with pepper, salt, chopped onions, and parsley; make a neat cover with the trimmings of the paste, and bake it rather better than two hours in a moderate oven; when done lift the cover, pour out as much of the fat as possible, add a little gravy and serve.