Grease a 7-in. tin with lard. Make the pastry and, when cool enough to handle, knead well. Cut off a quarter of the dough and keep this covered in a warm place until required. Roll out remaining dough to a round 2 in. wider than the base of the tin. Line the tin with the dough, working up the sides with the fingers.
Cut the meat into small pieces, removing any gristle and fat. Mix together the flour, salt and pepper and toss the pieces of meat in this. Put half the meat into the pastry case and put in the peeled eggs. Add the remainder of the meat and 2 tablesp. water. Roll out the remaining piece of pastry to a round slightly larger than the top of the tin. Damp the edges and cover the pie. Pinch the edges. Brush with beaten egg. Bake for 15 min. in a very hot oven (450° F., Gas 8), then reduce heat to very cool (290° F., Gas 1), and continue cooking for 2½ hr. The bones from the veal and pork should meanwhile be cooked with a little water in a covered saucepan or casserole in the oven while the pie is cooking. When the pie is cooked it should be filled with the seasoned stock from the bones. Allow to cool completely before serving.
Individual pies. If preferred, the above amounts may be made into 6 individual pies. The egg should be cut into small pieces for the smaller pies.