|All purpose flour||4 Cup (64 tbs)|
|Baking powder||6 Teaspoon|
|Cold shortening||1 1⁄4 Cup (20 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Meat filling||1 Cup (16 tbs)|
|Boneless pork||2 Pound (With Fat)|
|Veal||2 Pound (Any Inexpensive Cut)|
|Stewing beef||1 1⁄2 Pound|
|Chicken/Partridge / rabbit||3 Pound|
|Onions||3 Large, chopped|
|Celery stalks||4 , chopped|
|Scraped carrots||2 Cup (32 tbs), thinly sliced|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Boiling water||1 1⁄3 Cup (21.33 tbs)|
PASTRY: Sift flour, baking powder and salt together and cut in the shortening until about the size of peas.
Stir in just enough cold milk to make a stiff dough.
Form into a ball and chill in refrigerator while preparing the meat.
MEAT: Use one deep 5 quart, or two 2 1/2 quart covered casseroles.
Cast iron or cast aluminum dutch ovens may be used.
Cut fat off pork in small dice and sprinkle over bottom of the pot.
Cut remaining pork, veal, beef and chicken into inch cubes and mix together.
(Use skin and bones of the chicken for soup stock.) Combine the vegetables, herbs and seasonings.
Place a third of the mixed meat over the pork fat and spread with a third of the vegetable mixture.
Roll out a third of the pastry to fit the pot and cover the meat and vegetables.
Gash pastry with 3 or 4 openings.
Repeat layers ending with pastry.
Cut open ings in the top.
It is best to prepare this pie 2 or 3 hours before cooking or, even better, the day before.
Just before baking pour wine and water slowly through the openings in the pastry.
If mixture is firmly packed lift the edges with a fork until all liquid runs to the bottom.
Cover airtight and bake at 300F for 4 or 5 hours.
After 2 hours' cooking add a small quantity of boiling water if mixture seems dry.