1 1/2 lb. ground pork
1/2 lb. lean ground veal (if not veal, beef)
1 tbsp. sage
2 tsp. salt
Pepper to taste
Scant 1 c. soft bread crumbs
1 med. size dry onion, minced or any kind of onion

Put meat with onion, salt, pepper with a small amount of water in skillet; cover and cook slowly, watch and stir often and add more water if necessary and add water very little at a time. This method is better than adding too much at a time from the first. Cook about 20 minutes. Then add the bread crumbs and sage and cook until well blended. This almost makes 2 pies, can be frozen. Very good.