_Ingredients._—2 lbs. of the neck or loin of mutton, weighed after
being boned; 2 kidneys, pepper and salt to taste, 2 teacupfuls of gravy
or water, 2 tablespoonfuls of minced parsley; when liked, a little
minced onion or shalot; puff crust. _Mode._—Bone the mutton, and cut
the meat into steaks all of the same thickness, and leave but very
little fat. Cut up the kidneys, and arrange these with the meat neatly
in a pie-dish; sprinkle over them the minced parsley and a seasoning
of pepper and salt; pour in the gravy, and cover with a tolerably good
puff crust. Bake for 1½ hour, or rather longer, should the pie be very
large, and let the oven be rather brisk. A well-made suet crust may
be used instead of puff crust, and will be found exceedingly good.
_Time._—1½ hour, or rather longer. _Average cost_, 2_s._ _Sufficient_
for 5 or 6 persons. _Seasonable_ at any time.