Meat Pie

Ingredients

• 1½ pounds canned mutton or beef
• ½ pound canned kidneys
• ¾ pound flour
• ¼ pound clarified dripping
• 1 teaspoon baking powder
• Pepper to taste
• Salt to taste
• Water (about ½ cup)

Directions

1. Open a can of mutton or beef and cut 1½ pounds into bite-sized pieces. Season with pepper and salt.

2. Cut ½ pound of kidneys into pieces.

3. In a bowl, combine ¾ pound of flour, 1 teaspoon of baking powder, and a pinch of salt.

4. Rub ¼ pound of clarified dripping into the flour until no lumps remain.

5. Add enough water to form a stiff paste, about ½ cup.

6. Flour a board and roll out the paste to fit the top of a quart pie dish, making it slightly larger.

7. Fill the pie dish with the meat and kidneys, adding some dripping for gravy.

8. Cut a 1-inch strip of paste from the edge and wet the edge of the pie dish with water.

9. Place the strip around the edge of the pie dish and wet it.

10. Lay the rolled-out paste over the top, pressing the edges together.

11. Trim off any rough edges and make notches in the edge of the paste with a knife.