Make a short crust with ¼ lb. dripping or lard rubbed into ¾ lb. of flour, a little salt, and enough water to form a pliable paste. Roll out on a floured board to about half an inch thick. Cut into rounds, two for each patty-tin. Grease the tins, line them with one round of pastry, and put into each about a dessertspoonful of cold cooked mutton, minced small, and seasoned with salt and pepper. Add a very little water, cover with another round of paste; make a small hole in the top, and bake in a moderate oven for about three-quarters of an hour.