A Cheshire Pork-Pye

Method

Take a Loin of Pork, skin it, cut it into Stakes, season it with Salt, Nutmeg, and Pepper; make a good Crust, lay a Layer of Pork, and then a large Layer of Pippins pared and cored, a little Sugar, enough to sweeten the Pye, then another Layer of Pork; put in Half a Pint of White Wine, lay some Butter on the Top, and close your Pye: If your Pye be large, it will take a Pint of White Wine.

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