-FROM CHEF FREDDY’S-
1 lb Minced pork *OR* 1/3 lb each
-ground veal, beef and pork
1 sm Onion
1 sm Clove garlic [minced] 1/2 ts Salt
1/2 ts Savory (or sage)
1/4 ts Celery salt
1/4 ts Cloves [ground] 1/2 c Water
1/2 c Bread crumbs
Pastry for double crust pie
1) Place all of the ingredients (except the bread
crumbs and pie shell) in a sauce pan and bring to a
boil and cook uncovered for 20 min. over med. heat…
then remove from heat and add a few spoonfuls of bread
crumbs, and let stand for 10 min… If the fat is
sufficiently absorbed by the bread crumbs, do not ad
more…If not continue in same manner…
2) Cool the meat mixture and pour into a pastry
lined pan… cover with the top crust, cut steam vents
and bake in a 400 oven until golden brown…
Serve hot with potatoes or rice and your favorite side
dish…
{This may be frozen for 4 to 5 months)
From a recipe by Mary Marshal found in an old Farm and
Garden typed for you by Fred Goslin in Watertown NY on
Cyberealm Bbs at (315)-786-1120
From
Yields
1 Pie