1/4 lb. of lard, 1 lb. of pork (leg or loin), seasoning, 1 lb. of flour and an egg, 1/2 glass of cold water.

Put the lard and water into rather a large saucepan; place upon the fire and allow to boil (take care it does not boil over, or it will catch fire). Cut the pork into pieces ābout an inch square; when the lard and water are quite boiling pour into the middle of the flour and mix with a spoon. When the paste is cool enough knead it well, it must be rather stiff; cut off a quarter of the paste, and the remainder mould into the shape of a basin, pressing it inside; shape it evenly all round, it should be about 1/4 inch in thickness; dip the pieces of pork in cold water, seasoning well with pepper and salt, then place in the mould of paste as closely as possible. If liked, a little chopped sage can be sprinkled over the pork; then take the rest of the paste, roll it, and cut to the size of the top of the mould, taking care to have it the same size as the inside; break an egg and divide the yolk from the white; with a paste-brush dip into the white of egg and brush the edge of the paste; then place this on the top of the pie, pressing the edges well. Any trimmings of paste that are left cut into little leaves, dip into the white of egg, and stick them on top of the pie; then wet the pie all over with the yolk of the egg and bake for about 2 hours.