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Little dinner, however, was eaten that day at the cottage, notwithstanding the fact that Jane Pengelly, as a reward for my industry in making up and remoulding her asparagus bed, had concocted a favourite Cornish dish for our repast, y'clept a "Mevagissey pie" a savoury compound consisting of alternate slices of mutton and layers of apples and onions cut into pieces, and symmetrically arranged, the whole being subsequently covered with a crust, pie-fashion, and then baked in the oven until well browned; when, although the admixture seems somewhat queer to those unused to a Cornish cuisine, the result is not by any means to be despised; rather is it uncommonly jolly!
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