Loin of Pork Tart or Pie—English Style

Have a loin of fresh pork, bone, remove the fat and cut from it slices three-eights of an inch thick; beat to flatten slightly, seasoning with salt, pepper and nutmeg. Butter the inside of a pie dish (Fig. 183) and lay over some thin slices of raw salted and smoked ham, seasoning with prepared red pepper (No. 168), chopped shallot and onions; on this place a bed of raw' sliced potatoes, and the pieces of meat above, dropping sage leaves here and there; pour a little good cold gravy (No. 404) into the bottom of the dish; moisten the edge with a brush dipped in water, lay on it a band of paste an eighth of an inch thick and half an inch wide; wet the top of this slightly and cover the pie with a layer of foundation paste (No. 135) or puff paste parings, having it an eighth of an inch in thickness; adhere this on the band, cut away all the surplus paste from the outside and make deep marks all around with the back of a knife: egg the surface twice and cut a hole in the center. Cook this pie in a moderate oven for an hour and a quarter more or less, according to its size; this time being allowed for one containing a pound and a quarter of meat and potatoes.