1 lb. chopped pork, chilled
1 med. potato, peeled and chopped
1 sm. onion, chopped
1/2 tsp. salt
1/2 tsp. dried savory
1/4 tsp. ground celery seeds
1/4 tsp. cloves
1/2 c. water
1/4 c. dry bread crumbs
Dough for 2-crust pie

Grind together pork, potato and onion. Put in heavy saucepan. Stir in seasonings and 1/2 cup water. Bring to boil and simmer until water evaporates, about 20 minutes. Stir in crumbs and cool completely.

Preheat oven to 425 degrees. Roll out pie dough and cut out 11-inch rounds. Fit one round into 9-inch pie pan, add filling, and cover with second round. Crimp edges. Bake until crust is golden brown, about 35 to 40 minutes.