-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