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Pork Pie

Take one pound of flour, a quarter of a pound of lard, and half an ounce of butter, rub about two-thirds of the lard into the flour, and melt the rest with the butter in a small quantity of hot milk and water; skim it well and mix it in slowly with the flour, adding a little salt and some more of the milk, if found necessary to make the paste of the desired consistency; knead it thoroughly and raise the crust to an oval shape; cut some rather lean pork into slices, season it with chopped sage, salt and pepper, and a very little each of cayenne and mace; put the pork into the crust and cover it; trim the edges of the paste, moisten and press them together. Then roll out the trimmings of the paste, cut them into leaves, moisten at the bottom, and ornament the top of the pie with them, leaving a small hole in the top of the crust. Place it in a moderate oven and bake for two hours or more, according to the size of the pie; then with the trimmings of the pork prepare some well seasoned gravy, and when the pie is done filter it through the hole at the top of the crust, serving either hot or cold, as may be desired.