(a) With MUTTON, a plain pie :—Choose a well-hung neck of mutton, cut the meat from the bones in one piece, divide that into slices hall an inch thick, and cut them into squares half an inch across, keeping the fat and lean separate : if the neck be a lean one, a few pieces of nice fat bacon cut into dice may be taken to assist the pie, the proportion being one-third of fat to two-thirds of lean : thoroughly season the meat, when it is cut up, with salt, freshly and rather coarsely ground black pepper, and a tablespoonful of finely chopped curled parsley—nothing else upon any account. With this the pie should be packed, as closely as possible, in alternate layers of fat and lean. Unlike ordinary pies, in this case you must not pour in any gravy with the meat. The chief thing is the close arrangement of the meat : if put in loosely the outside pieces will be dry and leathery. When the mould is filled, put on the cover, not forgetting to leave an opening in its centre, cement the edges with white of egg, and pinch them together firmly, brush the to
over with a well-beaten egg, and bake the pie in a slow oven, protecting the top after it has browned with paper.