1 lb. ground pork
1/2 lb. ground veal
6 slices bacon, diced
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
Dash of nutmeg
Dash of mace
Dash of salt
Dash of pepper
1 1/4 c. water
2 tbsp. cornstarch
Pastry for double crust pie

Brown the meat with the bacon pieces. Drain off the fat and stir in the onion, celery, garlic, and spices. Add 1 cup water and bring the mixture to a boil. Reduce heat and simmer 10-15 minutes, stirring frequently, until the onion is tender.

Combine the cornstarch with remaining water and stir into the hot meat mixture. Cook over medium heat, stirring, until bubbling and thickened, 1-2 minutes more. Remove from heat and cool slightly.

Fit half the pastry into a 9-inch pie plate and fill with the meat mixture. Top with remaining crust and decorate with leaves cut out of extra pastry, if desired. Seal and flute edges; cut slits for vents. Bake in a preheated 400 degree oven for 25-30 minutes. Serves 6.