Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.
And, yes, I like the kind that uses suet! It gives it a greater unctuousness.
I can vouch for Saveur's Traditional pie; I have not tried their Modern (i.e., meatless) version.
David Lebovitz's quick version (no suet!).
Delia's overnight, English recipe.
Or buy it at Brit Shoppe.
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