pepper and salt to taste, 2 blades of pounded mace, 1 dessertspoonful of
chopped parsley, 1 teaspoonful of minced savoury herbs; when liked, a
little minced onion or shalot; 3 or 4 potatoes, 1 teacupful of gravy;
crust.
_Mode_.--Cold mutton may be made into very good pies if well seasoned
and mixed with a few herbs; if the leg is used, cut it into very thin
slices; if the loin or neck, into thin cutlets. Place some at the bottom
of the dish; season well with pepper, salt, mace, parsley, and herbs;
then put a layer of potatoes sliced, then more mutton, and so on till
the dish is full; add the gravy, cover with a crust, and bake for 1
hour.
_Time_.--1 hour.
_Seasonable_ at any time.
_Note_.--The remains of an underdone leg of mutton may be converted into
a very good family pudding, by cutting the meat into slices, and putting
them into a basin lined with a suet crust. It should be seasoned well
with pepper, salt, and minced shalot, covered with a crust, and boiled
for about 3 hours.
MUTTON PIE.