The Epicure's Almanac or Diary of Good Living
October 31st : MUTTON PIE A LA PERIGORD
Cut the fat off half a dozen mutton chops, and season them with pepper and salt. Line the bottom of a pie dish with paste about the tenth of an inch thick, put five peeled truffles in the centre, and arrange the chops, with thin rashers of bacon between them, round the dish; two ounces of butter cut into thin slices are placed at the top, and half a teacupful of veal stock poured in. Cover with paste, and bake for three hours in a slow oven, make a small orifice in the top crust, and pour in a couple of glasses of brown sherry or Madeira.
The top of the pie can be rendered ornamental if desired, and glazed, as before directed, with egg.