PORK-PIE MEAT
One pound of pork meat and about three ounces of pork fat. Cut this up into small squares. Flavour this with a quarter-ounce of salt and a quarter-ounce of pepper. Put this into your pie-crust and bake for three hours. The paste must be brushed over with egg, so that it looks yellow when it is cooked. Be careful it does not burn.
Have some stock made from pork bones which has been flavoured with about one ounce of whole mixed spice and pepper and salt. When the pie is warm, cut a small hole in the top and pour into it as much of the stock as the pie will hold. When cold it will have jelly inside it.