• 1 lb. lean pork
• powdered herbs
• salt and pepper
• 1 small

Cut the meat into neat small dice and season to taste with herbs, salt and pepper. Place the bones, finely-chopped onion, salt and pepper in a saucepan with the water or stock and simmer for 2 hr., so that the gravy when cold will form a firm jelly. Mould the pastry with the hands or line a pie mould. Put in the filling, add some stock and cover with pastry lid. (The remainder of the stock shou