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Raised, or Melton Mowbray, Pork Pies

Put 2 pounds of Five Roses flour in a bread pan. Set on stove in a saucepan ¾ pint cold spring water containing ½ pound good lard.

When the water boils, make a hole or bay in the middle of the flour, and pour in the water and lard by degrees.

When well mixed, knead with the hands, and roll out into sheets about ¼ inch thick. Line circular dishes or tins with the paste and then proceed with the filling. This should consist of lean and raw pork chopped up into dice, seasoned with pepper and salt. Roll out the covers, after wetting around tops of pies, and pinch covers and tops together with finger and thumb.

Bake 1 hours. -Mrs. A. Aspdin, Victoria, B.C.