Cheshire Pork-pie.
Cut two or three pounds of lean fresh pork into strips as long and as wide as your middle finger. Line a buttered dish with puff-paste; put in a layer of pork seasoned with pepper, salt, and nutmeg or mace; next a layer of juicy apples, sliced and covered with about an ounce of white sugar; then more pork, and so on until you are ready for the paste cover, when pour in half a pint of sweet cider or wine, and stick bits of butter all over the top. Cover with a thick lid of puff-paste, cut a slit in the top, brush over with beaten egg, and bake an hour and a half.
This is an English dish, and is famous in the region from which it takes its name. It is much liked by those who have tried it, and is considered by some to be equal to our mince-pie.
Yorkshire pork-pie is made in the same way, with the omission of the apples, sugar, and nutmeg, and the addition of sage to the seasoning.