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Have your meat ready cut, and seasoned with pepper and salt; if pork, cut it in small slices--the griskin is the best for pasties: if you use mutton, cut it in very neat cutlets, and put them in the pies as you make them; roll out the covers with the rolling-pin, and cut them to the size of the pies, wet them round the edge, put them on the pie. Then press the paste of each pie and its cover together with the thumb and finger, and lastly, nick the edge all round with the back of a knife, and bake them an hour and a half.