Individual Lamb Pies

2 c. diced lamb or mutton 1/2 c. diced carrots 1/2 c. peas, cooked or canned 1 c. gravy or thickened stock

Cut into small pieces any left-over lamb or mutton. Cook the carrots until they are soft, add them, together with the peas, to the meat, and pour the gravy or thickened stock over all. Simmer gently for a few minutes. Line patty pans with a thin layer of baking-powder biscuit dough, fill with the mixture, and cover the top with another thin layer of the dough. Bake in a quick oven until the dough is baked.

Timbale-Case Batter (Sufficient to Make Twenty)

1 egg 1/2 c. milk 1/2 tsp. salt 1 tsp. sugar 3/4 c. flour

Beat the egg with a fork just enough to break it up thoroughly.
Add the milk, salt, and sugar.
Stir in the flour with as little beating as possible. After preparing this mixture, allow it to stand for 1/2 hour, so that any air it contains in the form of bubbles may escape and thus prevent the formation of holes and bubbles in the finished timbale cases.

When about to use the batter, pour it into a cup or some other small utensil that is just large enough to admit the iron easily. The iron must be nearly covered with batter, but a large amount of it will not be needed if a small utensil is used.
Place the iron in the hot fat, until it is hot, or for about 4 minutes. Then let it drip and place it in the batter, being careful not to permit the batter to come quite to the top of the iron, and remove it at once.
Place it immediately into the hot fat, allowing the fat to come higher on the iron than the batter does. This precaution will prevent the formation of a ridge of bubbles around the top of the timbale case. Fry in the deep fat until the case is nicely browned. Remove the iron from the fat, and allow it to drip. Then carefully remove the timbale case from the iron with a fork and place it on paper that will absorb the fat.

If your timbales are soft instead of crisp, you will know that the mixture is too thick and should be diluted. Too hot or too cold an iron will prevent the mixture from sticking to it.