Pork Pie
Cut two or three pounds of the thick end of a loin of pork into very thick slices three inches long by two wide. Put a layer on the bottom of a pie dish and sprinkle chopped parsley and onion, and salt and pepper over it; next another layer of pork and one of seasoning as before. Repeat till the dish is full, and then pour in a cup of stock or water and one or two tablespoons of catsup. Have ready a good plain paste. Put a strip of it around the edge of the dish, put on a cover of the same and set the pie in a rather hot oven. When the crust rises and begins to color, place the pie in the bottom of the oven, put a piece of paper over it and bake fully two hours. Some partly cook the meat before putting on the crust.