You can make this of lean pork cut from any part of the pig, but
the chine is best. Crack the bones well, and cut up the chine into
_riblettes_ two inches long. Line your pot, which should be round at
the bottom and well greased, with a good light paste; put in the meat,
then a layer of parboiled potatoes, split in half, seasoning with
pepper and salt as you go on. When the pot is nearly full, pour in a
quart of cold water and put on the upper crust, cutting a small round
hole out of the middle, through which you can add hot water should the
gravy boil away too fast. Slips of paste may also be strewed among
the meat and potatoes. Put on the pot-lid, and boil from one hour and
a half to two hours. When done, remove the upper crust carefully, turn
out the meat and gravy into a bowl, that you may get at the lower. Lay
this upon a hot dish, put the meat, etc., in order upon it, pour the
gravy over it, and cover with the top crust. This can be browned with a
red-hot shovel, or oven-lid.