FROM CHEF FREDDY’S
1 lb Minced pork *OR* 1/3 lb each
-ground veal, beef and pork
1 sm Onion
1 sm Clove garlic [minced]
1/2 ts Salt
1/2 ts Savory (or sage)
1/4 ts Celery salt
1/4 ts Cloves [ground]
1/2 c Water
1/2 c Bread crumbs
Pastry for double crust pie
1) Place all of the ingredients (except the bread crumbs and pie
shell) in a sauce pan and bring to a boil and cook uncovered for 20
min. over med. heat… then remove from heat and add a few spoonfuls
of bread crumbs, and let stand for 10 min… If the fat is
sufficiently absorbed by the bread crumbs, do not ad more…If not
continue in same manner…
2) Cool the meat mixture and pour into a pastry lined pan… cover
with the top crust, cut steam vents and bake in a 400 oven until
golden brown…
Serve hot with potatoes or rice and your favorite side dish…
{This may be frozen for 4 to 5 months)
From a recipe by Mary Marshal found in an old Farm and Garden typed
for you by Fred Goslin in Watertown NY on Cyberealm Bbs at
(315)-786-1120
Yields
1 pie