Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 32. One of the earliest known cookbooks by an African American author.
Stewing the mutton before baking tenderizes the tough connective tissue through prolonged moist heat, converting collagen into gelatin. This creates a rich, viscous gravy that thickens naturally as it cools. The pastry crust acts as both a moisture barrier and flavor vessel, preventing the meat from drying out while absorbing savory drippings. The thin strip of interior crust soaks up excess liquid, preventing a soggy bottom while adding textural contrast.
Stew the mutton and season.
Paste the side of the dripping pan, put in the meat with a strip of the crust rolled thin.
Pour over it the gravy, and cover with a crust.
The mutton can be stewed up to 2 days ahead and stored with its gravy in an airtight container in the refrigerator. The fat will solidify on top, which can be removed or incorporated. The pastry dough can be made 1 day ahead, wrapped tightly in plastic, and refrigerated. Bring both components to room temperature before assembling the pie.
Store leftover pie covered with aluminum foil in the refrigerator for up to 4 days. Reheat individual portions in a 350°F oven for 20-25 minutes until the pastry is crisp and the filling is heated through. The pie can also be frozen (unbaked or baked) for up to 3 months; add 15-20 minutes to baking time if cooking from frozen.
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