Hot Pork Pie

An eighteenth-century recipe from Chester. This pie is very different from most of those we make today. It is exceptionally good, but it must be served as follows: cut a triangle from the crust and lay it upside down on the uncut part. Cut another triangle and lay it right way up on one side of the first plate. Lift out a chop and place beside the pastry. Take out 2 good tablespoons of apple, on