How to Make Beef Pot Pie
The round of the beef is the best piece for potting, and you may use both the upper and under part. Take ten pounds of beef, remove all the fat, cut the lean into square pieces, two inches thick. Mix together three teaspoons of salt, one of pepper, one of cloves, one of mace, one of cinnamon, one of all-spice, one of thyme, and one of sweet basil. Put a layer of the pieces of beef into an earthen pot, sprinkle some of this spice mixture over this layer, add a piece of fat salt pork, cut as thin as possible, sprinkle a bit of the spice mixture over the pork, make another layer of the beef with spices and pork, and so on, until the pot is filled. Pour over the whole three table-spoons of Tarragon vinegar, or, if you like it better, ½ a pint of Madeira wine; cover the pot with a paste made of flour and water, so that no steam can escape. Put the pot into an oven, moderately heated, and let it stand there 8 hours; then store it away to use when wanted.
Beef cooked in this way will keep good for a fortnight in temperate weather and beef pot pie is a wonderful relish for breakfast, and can be eaten either warm or cold. When eaten warm, serve with slices of lemon.