Lamb Pie
Remove the fat and bone from two pounds or more of nice lamb steaks, or take some cutlets from the upper end of a leg of lamb, and cut them into pieces about as large as the palm of your hand. Season them with pepper and salt very slightly. Put them into a stew pot with a very little water, and let them stew for half an hour or more. In the mean time, make a nice paste, allowing half a pound of fresh butter to a pound of flour. Mix with a broad knife half the butter with the flour, adding gradually enough of cold water to make a dough. Roll out the dough into a large thin sheet, and spread all over it with the knife the remainder of the butter. Fold it, sprinkle it with a little flour, and then divide it into two sheets, and roll out each of them. That intended for the upper crust to be the thickest. Line with the under crust the bottom and sides of a pie-dish. Put in the stewed lamb with its gravy. Intersperse some blades of mace. Add some potatos, sliced, and some sliced boiled turnips. Cover the meat thick with the green tops of boiled asparagus, and lay among it a few bits of fresh butter. For asparagus tops you may substitute boiled cauliflower seasoned with nutmeg. Put on the paste-lid, closing the edges with crimping them nicely. Cut a cross-slit on the top. Put the pie directly into the oven, and bake it of a light brown. Serve it up hot.