Trim the meat from the bones and chop into small pieces. Put the bones and gristle into a pan with the salt and pepper, cover with water and simmer for 2 to 3 hours to make stock.
Shape the pie crust from three-quarters of the pastry (you can buy special raised pie moulds from kitchen supply shops). Fill with the chopped meat, seasoned with salt, pepper, mustard and allspice. Cover with the pie lid and brush the top with beaten egg, making a hole in the centre of the pastry.
Strain the stock, mix with the gelatine dissolved in
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