Take the lean of a leg or loin of fresh pork, and season it with
pepper, salt, and nutmeg. Cover the bottom and sides of a deep dish
with a good paste, made with a pound of butter to two pounds of flour,
and rolled out thick. Put in a layer of pork, and then a layer of
pippin apples, pared, cored, and cut small. Strew over the apples
sufficient sugar to make them very sweet. Then place another layer of
pork, and so on till the dish is full. Pour in half a pint or more of
sweet cider. Cover the pie with a thick lid of paste, and notch and
ornament it according to your taste.
Set it in a brisk oven, and bake it well.