Meat Pie

Of whatever kind, let the pieces of meat be first fried brown over a

quick fire, in a little fat or butter, and seasoned with pepper and

salt; put these into a pie-dish with chopped onions, a few slices of

half-cooked potatoes, and enough water just to cover the meat. Cover the

dish with a crust, made with two pounds of flour and six ounces of

butter, or lard, or fat dripping, and just enough water to knead it into

a stiff kind of dough or paste, and then bake it for about an hour and