12 to 16 pounds lean, fresh pork 1 1/2 cups minced parsley 6 medium onions

3 tablespoons salt

2 teaspoons pepper 6 tablespoons catsup

3 quarts water

Cut meat in two-inch pieces, add onions and water, and cook slowly two hours. Add salt, pepper, catsup, and parsley, and remove meat to baking dishes. Skim off any clear fat on top of stock, and thicken stock with one and one-half cups barley flour mixed until smooth with a little cooled stock. Add to meat to come nearly to top; reserve remainder to pass with pie. Cover meat with any Meat Pie Crust, and bake thirty minutes or more. Be sure that crust is done. If raw meat is cooked in casseroles instead of in a large receptacle, sliced raw potatoes may be added alternately with meat. Or partly cooked potatoes may be added when the crust is put on. Veal or mutton may be used in place of pork.