|Salt pork slices/3 slices bacon, diced||1⁄2 Inch|
|Garlic||1⁄2 Clove (2.5 gm)|
|Lean pork shoulder||2 Pound|
|Meat stock/Bouillon / consomm , / 2/3 cup water and 2 tablespoons meat glaze||3⁄4 Cup (12 tbs)|
|Chopped celery leaves||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|Day old french bread slice||1|
|Plain pastry/Rough puff pastry||2|
In large skillet saute salt pork over low heat un-til crisply browned.
Add onion and fry, stirring until it is transparent; add remaining ingredients, except bread and pastry.
Simmer, stirring occa-sionally about 45 minutes.
Crumble French bread into mixture to absorb some of juice and keep meat mixture from spreading out of hot pastry when you cut it later.
(If pie is to be served cold, omit bread.) Let mixture cool before turning into pastry.
Roll out 1/2 the pastry, and line 2 8-inch pie pans.
Trim edges, and add filling.
Dampen rims, and roll out remaining pastry for top crusts; put in place, and seal edges.
Bake at 425°F for 15 minutes; reduce heat to 350° F and continue baking 25-30 minutes.