Pork Pie (Raised) - cooking recipe

Ingredients

3 -4 small veal bones
1 bay leaf
1 small onion, roughly chopped
4 black peppercorns
2 lbs boneless pork legs or 2 lbs boneless pork shoulder, cubed
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
1/4 pint milk
1/4 pint water, mixed with the milk
5 ounces lard (i.e.Crisco) or 5 ounces vegetable shortening (i.e.Crisco)
1 lb flour or 2 cups flour
beaten egg (to glaze)

Preparation

Put first four ingredients into a saucepan, cover with water.
Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup.
Strain and cool.
Mix pork with spices and herbs, salt and pepper.
Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl.
Knead 3-4 minutes.
Roll out two thirds of the pastry, line an 8\" spring form pan.
Add the meat mixture and 4 Tbsp.
of the meat stock to the pie case.
Roll out remaining dough to form lid, seal edges well with water.
Make a hole in center of pie.
Glaze with beaten egg.
Bake at 425 degrees for 30 minutes.
Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours.
Cool pie.
Warm the remaining jellied stock, then pour into the center hole in the pie.
Chill.
Note: If you don't have bones for the stock, use 2 tsp.
of Gelatine to 1/2 pint stock.