Required: Two pounds of pieces of pork. One pound of apples. A teaspoonful of powdered sage. One pound of onions. Three-quarters of a pound of flour. Six ounces of butter, lard, or dripping. Half a teaspoonful of baking-powder. One egg. Salt and pepper.

Cut the meat into pieces about one and a half inches square, peel and slice the apples and onions. Put a layer of meat in a pie-dish, dust this with salt, pepper, and powdered sage, then put a layer of onion, then one of apples, next more meat, and so on till the dish is nearly full, then add sufficient stock to nearly cover the meat, etc.

Sieve together the flour, baking-powder, and a pinch of salt; rub the butter into it finely, then mix it to a paste with cold water. Roll it out, cut off a strip, wet the edge of the pie-dish, put on the strip of pastry, wet this slightly and cover the pie with the rest of the paste. Crimp the edges, decorate the pie with a tassel and leaves of pastry, brush it with beaten egg, and bake it in a quick oven from one and three-quarter hours to two hours.

Cost, 2S.