5 lb. ground beef
5 lb. lean ground pork
1 med. onion, diced
1 tbsp. ground cloves
Salt and pepper to taste
1 tsp. allspice

Have butcher grind pork and beef together. Request to have meat put through grinder twice if possible. Simmer meat in large frying pan or Dutch oven in 1 quart of water. Add onion and spices. Simmer 2 hours.

Add water to keep meat from drying out or becoming crispy. Remove from heat and store in cold place uncovered overnight to allow grease to rise to top of pan. The next day remove grease from top of meat.

Reheat and laddle into prepared pie crust. Fill pie crust to about 1 1/2 inch depth. Cover with pie crust and bake pie about 1 hour. Pies may then be served or frozen for future use. Heat frozen pie through to warm center before serving.