Leicestershire Pie

Cut up the pork in square pieces—fat and lean in equal proportions; season with pepper and salt, and a small quantity of chopped sage-leaf, and set this aside on a plate: next, make two pounds of hot-water paste, using fresh hog's-lard instead of butter for the purpose; and with this paste line a tin pie mould—previously greased inside with butter; fill up the pie with the seasoned pork; put the lid on; weld it round; cut the edgo even; pinch it, egg it over the top, and bake it for about an hour and three-quarters. The pie is supposed to contain about three pounds of meat.