Place on them a layer of pigs' fry.
Sprinkle it with some of the onion, apple, and powdered sage, pepper, and salt.
Cover with another layer of potatoes; and put on that some more of the fry.
Sprinkle again with the onion, apple, pepper, and salt.
Proceed in this way until the dish is full, letting the last layer be potatoes.
Pour in half a pint of water; and cover the dish with a piece of pig's caul, or paper spread with dripping.
Bake in a moderate oven for one hour and a half.
It may be served in the pie-dish, or on a hot dish.