Title: French Canadian Meat Pieú
Categories: Pie
Yield: 1 Pie

FROM CHEF FREDDY'S
1	lb	Minced pork *OR* 1/3 lb each ground veal, beef and pork
1	sm	Onion
1	sm	Clove garlic [minced]
1/2	ts	Salt
1/2	ts	Savory (or sage)
1/4	ts	Celery salt
1/4	ts	Cloves [ground]
1/2	c	Water
1/2	c	Bread crumbs
		Pastry for double crust pie

1) Place all of the ingredients (except the bread crumbs and pie shell) in a sauce pan and bring to a boil and cook uncovered for 20 min. over med. heat... then remove from heat and add a few spoonfuls of bread crumbs, and let stand for 10 min... If the fat is sufficiently absorbed by the bread crumbs, do not ad more...If not continue in same manner...

2) Cool the meat mixture and pour into a pastry lined pan... cover with the top crust, cut steam vents and bake in a 400ø oven until golden brown...

Serve hot with potatoes or rice and your favorite side dish...

{This may be frozen for 4 to 5 months)

From a recipe by Mary Marshal found in an old Farm and Garden typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120

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