A delightful combination of ground pork and beef, spiced with cinnamon and cloves, sauced with brown beef gravy, and baked in a double crust. –Publick House, Sturbridge, Massachusetts
Saute pork, beef, and onion until browned. Add cinnamon, cloves, and gravy and simmer for 5 minutes. Add bread crumbs, diced potatoes, and salt and pepper, and stir well. Remove from heat. Divide between pastry-lined pie tins and cover with pastry crust. Brush with egg wash and bake at 375 degrees F for 45 minutes or until browned.
Add chopped vegetables to beef stock and boil for 15 minutes. In small saucepan make roux with butter and flour. Add roux to stock and whip until dissolved. Simmer for 30 minutes. Strain through fine strainer. Add salt and pepper to taste and use as described. Makes about 2 quarts