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Fried Pork Pot-Pie

Take off the fat and crack all the bones of a spare rib; boil till tender, removing the scum as it rises, and then season with salt and pepper. Thicken the gravy about one-half hour before serving. Put into another kettle all the bones and most of the gravy leaving just enough in the first pot to reach one-half inch above the rim on which the pot rests; put the crust or dough in, cover tightly to prevent any steam escaping and keep boiling continuously for three-fourths of an hour. Serve meat and crust from one dish with the gravy. To make the crust work into light dough a very small piece of butter; roll it out thin, cut into squares and leave on the molding board until very light.