Title: A Rich Meat Pie [C. Early 19th Century Australian]
Categories: Pie Aussie
Yield: 6 Servings

		Beef/veal tenderloin, cut into steaks
		Sweetbreads, seasoned
		Nutmeg & Mace, beaten
6		Eggs, hardboiled
1	pt	Oysters
1/2	pt	Gravy [use a quality one]
		Puff pastry
		Salt
		Pepper
		Slices of lemon

'Cut a tenderloin of beef or veal into steaks, season with a spoonful of nutmeg and beaten mace and lay them in a dish, with sweetbreads seasoned, 6 hardboiled eggs, 1 pint of oysters and 1/2 pint good gravy.

'Lay puff pastry 1/2-inch thick around your dish and cover it with a lid of the same substance. Bake 1 1/4 hours in a quick oven.

'When it comes home, take off the lid, cut into solid pieces and stick them round the inside of the rim of the dish. Cover the meat with slices of lemon and send the hot pie to the table.'

I added salt and pepper and used a moderate oven [340-350^F.], placing the pie in the middle of the oven.

Cooking time depends on the size of the pie.

This pie is an early nineteenth century recipe which has all the rishness and grandness of what we imagine to be the typical Victorian cookery.

Quoted directly- from 200 YEARS OF AUSTRALIAN COOKING - The Captain Cook Book Chapter; -The Upper Crust- by Babette Hayes

From: Kevin Jcjd Symons Date: 11-16-97 (08:10) The Once And Future Legend (1) Cooking

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