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Leicester Pie

Take three pounds of pork, fat and lean together. Cut it into pieces two inches long and an inch and a half wide, season these with pepper and salt and powdered sage, and put them aside. Mix a tea-spoonful of salt with a pound of flour. Stir into it four ounces of lard, dissolved in half a pint of hot water, roll the paste out, line a greased tin mould with part of it, put in the pieces of pork, place the lid on the top, and fasten the edges securely. Bake in a moderate oven. The greatest expedition should be used, as this pie should be put into the oven while it is still warm. Time to bake, an hour and three-quarters. Probable cost, 2s. 10d., Sufficient for six or seven persons.