Meat-pies

Ingredients

• 1 prairie-chicken, boned and cut into 6 pieces
• ½ cup butter, for greasing
• 1 pound all-purpose flour
• 1 egg
• ¼ teaspoon salt
• 1½ cups cold water
• 1½ pounds sausage meat
• 2 eggs
• salt, to taste
• pepper, to taste
• a pinch of cinnamon
• a pinch of nutmeg
• thin slices of fat salt pork

Directions

1. Grease a pie mould with butter and place it in a baking pan.

2. In a bowl, combine flour, ½ cup butter, 1 egg, salt, and cold water. Knead until smooth.

3. Roll the dough to ¼ inch thick, fold in half, and roll again. Repeat this process 6 to 20 times.

4. Roll the dough to ⅓ inch thick and shape it round. Dust lightly with flour.

5. Fold the dough in half and pull the ends to make it round. Place it in the mould with the folded side up.

6. Spread the dough to line the bottom and sides of the mould. Trim the excess dough at the top.

7. Line the sides with thin slices of fat salt pork.

8. In a bowl, mix sausage meat, 2 eggs, salt, pepper, cinnamon, and nutmeg.

9. Layer the sausage mixture in the pie, about ½ inch thick.