Line as deep a pie pan as you have with a rich pastry crust; cover the bottom with a thin layer of cold drawn butter, sprinkle with chopped onion and parsley and lay on very thin slices of trumese and nutmese. Fill the pan in this way. Cover with crust as for fruit pies and bake. Slip on to chop tray and garnish with parsley or spinach leaves. Cut the same as fruit pies and serve with drawn butter. The pie may be sent to the table in the pan in which it was baked. It may be served as a complete course, or with celery, jelly, or small boiled onions. It may also constitute the principal dish of a luncheon.