Drum Pie

Ingredients

• light pastry (pâte brisée)
• ragout or fricassee (meat, fowl, game, or fish)
• coarse sea salt (formerly 'bay salt')

Directions

1. Grease the inside of a stewpan well.

2. Line the inside with light pastry, about ½ inch thick.

3. Fill the pastry with your choice of ragout or fricassee.

4. Cover with another layer of pastry, sealing the edges.

5. Place a cover on the stewpan and cook over hot ashes with fire on top.

6. Once cooked, invert the stewpan onto a plate to release the pie.

7. Make a round opening in the center and pour in a suitable sauce.

8. Seal the opening with a piece of pastry and serve hot.