Mutton Pies Recipe

Mince a quarter of a pound of underdone mutton, taking care to have it

free from skin and fat. Mix with it a tablespoonful of rich gravy--that

which is found under a cake of dripping from a joint is particularly

suitable for this purpose--add a few drops of essence of anchovy, a

pinch of cayenne pepper, and a small teaspoonful of minced parsley. If

necessary add salt.



Line four patty-pans with puff paste, divide the mutton into equal

portions and put it into the pans, cover each with a lid of paste, and

bake in a quick oven for half-an-hour.

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