Pork Apple Pot-Pie
Make a plentiful quantity of nice paste. With some of it line the sides (but not the bottom) of a large pot. At the very bottom lay a slice of fresh pork, with most of the fat trimmed off. Season it with a very little salt and pepper, and add some pieces of paste. Next put in a thick layer of juicy apples, cut in slices, strewed with brown sugar. Add another layer of pork, and another of sliced apples. Proceed thus till the pot is nearly full, finishing with a lid of paste, not fitting quite closely. Cut a cross-slit in the top, through which pour in some sweet cider to moisten it, and set it to cooking. Keep the pot covered; set it at once over a good fire, but not so hot as to burn the pie. See that it is well done before you take it up. It is a convenient dish in the country at the season of apple picking, cider making, and pork killing.
Stewed or baked apples are always greatly improved by a flavoring of lemon, rose-water, or nutmeg.