FOR THE MEAT STOCK: Place a trivet or a rack in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all of the meat , bones into the pot, add cold water to cover by about 2 inches. Bring slowly to a boil, skimming off the scum that rises. Keep skimming, occasionally adding a glass of cold water, until no more scum rises. Do not stir, lest you cloud the stock.
Add the bouquet garni, leeks, celery, garlic, onions and carrots, and skim once more as the liquid returns to a boil. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for five hours (6 hours for beef).
If the meat is to be eaten, remove the meat after 1 1/2 hours.
Ladle the stock into a colander lined with dampened muslin or cheesecloth and placed over a large bowl. Let the strained stock cool completely, then remove the last traces of fat from the surface. If the stock has been refrigerated to cool, lift off the solidified fat.
You can use a combination of meats, 2 lb. meaty beef shank, 2 lb. meaty veal shank and 2 lb. chicken backs, necks, feet and wing tips.
You can use this method for beef (using oxtail, beef shank or beef chuck), veal, and chicken.
For chicken use 5 lbs of chicken carcasses, necks, feet, wings, gizzards and hearts, simmer for two hours.
FOR THE PIE SHELL: Sift the flour and salt into a large bowl. In a small pan, melt the lard slowly in the water, bring to a boil and immediately pour the lard mixture into the flour. Work the lard into the flour and knead well to form a soft dough. Turn out the dough onto a floured board and roll it out until it is fairly thin. Grease a 7-inch pie dish and line it with 2/3 of the dough.
Fill the pie shell with the mutton and onion, add the herbs and enough stock to thoroughly moisten the ingredients. Cover with the rest of the dough, pressing the edges of both layers together to seal them. Cut a slit in the center and bake in a preheated 375°F oven for about one hour, or until the pastry is golden.
Welsh Fare S. Minwell Tibbott.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2189.57 Kcal (9167 kJ)
Calories from fat	1201.75 Kcal
		% Daily Value*
Total Fat	133.53g	205%
Cholesterol	534.35mg	178%
Sodium	6881.61mg	287%
Potassium	2814.25mg	60%
Total Carbs	85.02g	28%
Sugars	6.36g	25%
Dietary Fiber	6.31g	25%
Protein	158.81g	318%
Vitamin C	9.7mg	16%
Vitamin A	0.6mg	20%
Iron	17.4mg	97%
Calcium	247.6mg	25%

Amount Per 100 g
Calories	96.92 Kcal (406 kJ)
Calories from fat	53.19 Kcal
		% Daily Value*
Total Fat	5.91g	205%
Cholesterol	23.65mg	178%
Sodium	304.61mg	287%
Potassium	124.57mg	60%
Total Carbs	3.76g	28%
Sugars	0.28g	25%
Dietary Fiber	0.28g	25%
Protein	7.03g	318%
Vitamin C	0.4mg	16%
Iron	0.8mg	97%
Calcium	11mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

54.1

Points
58

PointsPlus

Good Points

saturated fat free,
sugar free

Bad Points

High in Sodium,
High in Total Fat

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