3 lbs. lean ground pork, crumbled
1 sm. onion, finely chopped
1 c. finely chopped celery
1 clove garlic, minced or mashed
1/4 c. each chopped parsley and celery leaves
1 bay leaf
1 tsp. salt
1/4 tsp. each mace and marjoram
1/8 tsp. cloves
Dash of cayenne
Tourtiere pastry (recipe follows)
2 slices bread, whirled in blender
2 tbsp. flour
1 c. regular strength beef broth

Saute pork with onion, celery and garlic until meat is browned and vegetables are soft, stirring occasionally. Blend in parsley, celery leaves, and seasonings. Simmer, uncovered, for about 30 minutes.

Meanwhile, line a 10 inch pie pan with pork mixture. Stir in flour; add broth, stirring until well blended. Cook until thickened and bubbly. Spread meat mixture in pastry-lined pan.

Roll out pastry for top crust; place over filling. Trim and flute edge of pastry; prick or slash in several places.

Bake in 425 degree oven for 15 minutes, reduce heat to 350 degrees and bake 25 to 30 minutes longer or until crust is well browned. Makes 8 servings.

TOUTIERE PASTRY:

Sift together 2 cups flour and 3/4 teaspoon salt. Cut in 1/2 cup lard and 2 tablespoons butter. Stir in 1 egg beaten with 3 tablespoons cold water; shape dough into ball. Chill at least 30 minutes; roll out.