How Mrs Lovett does it.

For the filling:
4lb chopped best rump (make sure it has bits of far and sinew in it)
Marinade overnight in one and a half pints of blood
2tbsp frontal lobe brain, ground to a paste
A handful of eyeballs for texture
One and a half shredded hearts, remove hardened arteries
2 roughly sliced tongues
A smattering of peeled kidney

For the pastry tops:
2oz belly fat mixed with a knob of butter
A little beaten spleen
1-2 tbsp of bile
8oz powdered bone
A little sweat mixed with 1 tbs of water to glaze the pie.

For the gravy:
2 pints of blood
2oz coarsly grated liver
2-3 large veins, finely chopped
A little softened ear wax.

Method:
to make the pastry, rub together the belly fat, spleen and powdered bone until it resembles coarse breadcrumb. Quickly mix in the bile and a little water and work together into a coherent mass. Knead lightly then leave to rest until the filling has been prepared.
Prehead the oven to gas mark 6, and put a baking tray onto the middle shelf. Put all the ingredients (except for the brain) for the filling into a roomy bowl and mix together well with your hands. Roll the pastry into a circle, leaving some aside for the lid. Line the tin and pie the filling right to the top and add the brain paste so that it makes a layer on top (this will turn into a wonderful jelly when cooked). Brush the edge of the pastry and add the lid. Press the edges together at the rim of the tin, and slice off the excess with a sharp knife. Brush the surface with the sweat glaze. Make two generous icisions in the centre of the pie and place in the oven. Cook for 25minutes, reduce to gas mark 4 and bake for a further one and a half hours, until golden brown. While this is cooking, take the ingredients for the gravy (except for the earwax), and place into a large saucepan over a low head.Gradually bring to the boil, then add the earwax and reduce heat immediately. Serve piping hot.


- Mr. T
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