• 1 lb. lean pork
• powdered herbs
• salt and pepper
• 1 small onion
• ½ gill water or stock
• hot water crust pastry using
• 8 oz. flour, etc.

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 should be reheated and added after the pie is baked and still hot.) 3 or 4 folds of greased greaseproof paper should be fastened round the pie to preserve its shape and prevent it becoming too brown. Brush the top of the pie with egg or milk, and make a hole in the centre. Bake in a hot oven (425°F., Gas 7) at first and reduce heat as soon as pastry is set to moderate (350° F., Gas 4) for about 1½ hr. Remove the greaseproof paper or mould for the last ½ hr. and brush the sides with egg or milk.