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