Categories: Pies 
      Yield: 1 pie 
  
-----------------------------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 400Ü 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