Raise the crust according to the directions already given, into either a round or oval form, as you choose; have ready the trimmings and small bits of pork cut off when a hog is killed; and if these are not enough, take the meat off a blade-bone. Beat it well with a rolling-pin, cut it into dice, season with pepper and salt, and keep the fat and lean separate. Put it in layers, quite close up to the top; lay on the lid; cut the edge smooth round, and pinch it; bake in a slow soaking oven, as the meat is very solid. The pork may be put into a common dish, with a very plain crust, and be quite as good. Observe to put no bone or water into pork pie: the outside of the pieces will be hard unless they are cut small and pressed close.

Both these and veal and chicken pies are generally eaten cold, and, as they are always seasoned highly, will keep good for several days in the hottest weather. In England it is not uncommon to take off the cover and fill the pie up, when cold, with clouted cream, which is a very delicious addition.