|Lean ground pork||3 Pound|
|Chopped celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped celery leaves||1⁄4 Cup (4 tbs)|
|Ground mace||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|French bread||2 , crusts are removed|
|All purpose flour||2 Tablespoon|
|Beef broth||1 Cup (16 tbs), regular strength|
In a large frying pan over medium heat, saute pork with onion, celery, and garlic, stirring occasionally, until meat is browned and vegetables are soft.
Blend in parsley, celery leaves, and seasonings.
Simmer, uncovered, for about 30 minutes.
Meanwhile, line a 10-inch pie pan with half of the pastry.
Whirl bread in blender to make fine crumbs; spread over bottom of pastry.
Remove bay leaf and drain fat from pork mixture.
Stir in flour; add broth, stirring until well blended.
Cook until thickened and bubbly.
Spread meat mixture in pastry-lined pan.
Roll out remaining pastry for top crust; place over filling.
Trim and flute edge of pastry; prick or slash top in several places.
Bake in a 425Â° oven for 15 minutes, reduce heat to 350Â° and bake 25 to 30 minutes longer or until crust is well browned.