Total Cost - 8½d. Time - One Hour and a Half.

Mix a teaspoonful of flour in a plate with some pepper and salt, slice up the meat into pieces about three inches long by two broad, dip each piece lightly in the flour; skin and slice up the kidneys, and cut the fat into small pieces. Roll a piece of kidney and a piece of fat alternately in the slices of meat, pile high in a dish, and pour in a gill of water or stock. Make a short crust by directions given for short pastry, wet the edge of the dish and line it with a strip of the paste, wet this strip again with water and cover the dish with paste; trim off the edge, cut a small piece out of the centre of the pie, and ornament it with a few leaves cut out of the paste trimmings. Brash over with water and bake in a moderate oven for one hour and a half. As soon as the crust has acquired some colour, cover with a piece of paper well rubbed with dripping.