Modern Cookery

Ingredients

• good forcemeat
• 2 or 3 mutton kidneys
• cold water
• gravy made from bones

Directions

1. If desired, flavor the forcemeat with minced eschalot.

2. Roll the forcemeat thin and lay it between the cutlets.

3. Add the mutton kidneys to enrich the gravy.

4. Pour in a little cold water.

5. Roll the pie crust to ½ inch thick, ensuring it is secure.

6. Trim the edges to fit the dish and decorate as desired.

7. Make a hole in the center and bake for 1.5 to 2 hours.