PATES DE SANOLIEB, OB POBK

Choose a piece of pork or wild boar, without much fat, as it is very rich. If there is too much take off the outside skin, divide it into pieces and sprinkle pepper and salt over it, lard the

198 FA8TET.

pieces the next day that have no fat. Raise your pie as before directed, lay some prepared force* meat at the bottom on the paste, then lay your pieces of meat on it well seasoned, cover the meat with slices of fat bacon as before, and finish your pie as before directed. You must season this pie rather less than a venison pasty.