Melt the lard with the butter in hot water. Boil, then take from the heat. Pour the liquid into the flour, mixing it quickly, adding the beaten egg. Shape up a pie crust, either by hand or round a cake tin. Reserve some pastry for a lid.

Add the seasoning and sage to the minced meat, fill the pastry case and put on the lid. Make a hole in the centre of the lid. Meanewhile, boil the bones to make a good jellying stock. When the pie is baked, about 2 hours at 350ºF (Mark 4), pour warm stock into it. Leave intil cold.