Shred a pound of suet fine, cut salt pork into dice, potatoes and onions small, rub a sprig of dried sage up fine, mix with some pepper, and place in the corner of a square piece of paste, turn over the other corner, pinch up the sides, and bake in a quick oven. If any bones, etc., remain from the meat, season with pepper and sage, place them with a gill of water in a pan, and bake with the pasty: when done, strain, and pour the gravy into the centre of the pasty.