Cut cold cooked meat into quite small dice; add pepper, salt, a little nutmeg, and two or three sprigs of chopped pars-ley; also a little thyme and a piece of bay-leaf, if you have them, but the two latter herbs may be omitted. Put a little butter into a saucepan, and when hot throw in a table-spoon-ful of flour, which brown carefully; pour in then several table-spoonfuls of hot water, or, better, stock; mix well; then introduce the meat dice; stir all well over the fire, cooking it thoroughly. Just before taking it up, mix in one or two eggs. It should be quite moist, yet consistent. Put a thin pie-crust into a pudding-dish. Fill in a few table-spoonfuls of the mixture; then lay on it a thin strip of bacon; continue these layers until the dish is filled. Now fit a piece of crust over the top; turn the edges in a fancy manner, and make a cut in the centre. Take a strip of pie-paste, form it into a tie or knot, wet the bottom, and place it over the cut in the centre of the pie, so as not to obstruct the opening.

The proper way to make a meat pie is with a pie-mold (see page 58). Butter the mold, press the crust neatly around in the inside and bottom, and continue, as explained for the pudding-dish. When baked, the wire holding the sides of the mold is drawn out, and the mold removed from the pie. This pie can be made with veal or lamb, in the same manner.