English Pork Pie.

3 lbs. of lean fresh pork, cut into strips as long as your finger.
6 large juicy apples.
2 tablespoonfuls of sugar.
Pepper, salt, and mace to taste.
1 cup of sweet cider.
2 tablespoonfuls of butter.
Good pie-paste for an upper crust, made according to receipt given for Thursday of second week in this month.

Put a layer of pork within a pudding-dish; season with pepper, salt, and nutmeg, or mace. Next a layer of sliced apples, strewed with sugar and bits of butter. Go on in this order until you are ready for the crust, having the last layer of apples. Pour in the cider, cover with a thick crust of good pastry, ornamented around the edge; make a slit in the middle, and bake in a moderate oven one hour and a half. Should the crust threaten to brown too fast, cover with paper. When nicely browned, brush over with butter and close the oven door for a moment; then wash well with white of egg. Eat hot. You will find it very good, odd as the receipt may seem.