Friar Tuck's Mock Venison Pastry Pie

Ingredients

• 2 large fat breasts of mutton
• narrow strips of lean bacon
• corned tongue
• 1 tablespoon onion juice
• ½ tablespoon green ginger juice
• ½ teaspoon garlic juice
• 2 cups strong soup
• pepper to taste
• coarse sea salt to taste
• soup herbs to taste
• a little mace
• a little allspice
• 4 tablespoons lard
• finely sifted flour mixed with pepper and salt
• pastry for the pie
• 1 sausage roll (6 inches long and 2.5 inches thick)

Directions

1. Remove the bones from the mutton breasts, wash, clean, and dry the meat.

2. Lard the meat with bacon and corned tongue, then cut into 12 well-shaped chops.

3. Steep the chops in garlic, ginger, and onion juice, then set aside.

4. In a pot, simmer the soup with soup herbs, pepper, and salt, then add mace and allspice; set aside.

5. Line a deep pie dish with the pastry.

6. Prepare the sausage from minced veal and ham, enclose it in pie crust, and slice into 12 equal pieces, each ½ inch thick.

7. Dredge the chops with flour mixed with salt and pepper, then fry in lard until light brown.

8. Remove the chops and lightly brown the sausage slices; place 6 slices at the bottom of the lined pie dish.