from the Chonicles of Celtic Folk Traditions by Brian Day... Squab Pie for the pastry: 12 oz (350 g) plain flour 1/2 teaspoon baking powder 6 oz (175 g) butter 1 egg Salt and pepper for the filling: 2 lb (900 g) lean pork pieces 1 lb (450 g) onions 1 lb (450 g) apples 1 teaspoon dried sage Salt and black pepper 1 pint (600 ml) stock To make the pastry, sift the flour into a bowl and stir in the baking powder. Rub in the butter. Beat the egg and add, with salt and pepper, mixing to produce a stiff dough. Knead and leave in the refrigerator for 15 minutes. To make the pie, grease a large pie dish. Peel and slice the onions, and core, peel and slice the apples. Add these, with the pork, to the dish so as to make layers, sprinkling sage, salt and black pepper on each layer. Pour on the stock. Roll out the pastry on a floured board and cover the dish. Pierce the top and cook for 10 minutes in a hot oven at 425°F/220°C. Reduce the temperature to moderate at 325°F/160°C and cook for 2 hours. Serve hot, but it can be eaten cold. -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com Professional Genealogy Research All outgoing mail virus free, scanned by Norton 2002