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1
Preheat oven to 400 degrees.
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2
Do not prepare the pastry until the meat is ready to be added to it.
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3
Cut the veal and pork into small cubes, about half an inch or less.
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4
Put the pieces in a bowl and add the sage, salt and pepper.
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5
Blend.
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6
Prepare the pastry and while it is still hot or quite warm set aside approximately one-quarter of the dough.
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7
Rub the inside of a spring-form pan, 8 1/2 inches in diameter and 2 3/4 inches deep, with lard.
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8
Add three-quarters of the hot or warm dough to the inside of the pan.
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9
Carefully, but quickly, spread the dough neatly and as compactly as possible over the bottom and inside rim of the pan, letting it rise slightly above the rim.
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10
Flatten the upward part of the rim slightly outward.
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11
Add the meat and pack it down lightly and evenly.
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12
Roll out the reserved one-quarter of dough on a lightly floured board into a circle about nine inches in diameter.
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13
Trim it all around neatly, saving all scraps of dough.
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14
Brush the upper rim of the dough in the pan with the egg beaten with two tablespoons water.
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15
Cover the meat in the pan with the circle of dough, making it fit neatly all around.
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16
Press together the circle of dough with the dough that overlaps the rim.
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17
Crimp the dough to seal well and neatly.
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18
Cut out a one-inch circle of dough from the center of the pastry to allow steam to escape.
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19
Return the circle of dough to the center.
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20
Gather together any saved scraps of dough and roll the dough out.
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21
Cut out ''leaves'' as decoration.
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22
Brush the top of the pie, including the cut-out circle of dough, with the beaten egg mixture.
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23
Arrange the leaves around the circle of dough in a neat pattern to resemble a rose.
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24
Brush the rose all over with the egg mixture.
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25
Place pie on baking sheet and set in oven.
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26
Bake 30 minutes.
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27
Reduce the oven heat to 300 degrees and bake an hour and threequarters longer.
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28
The internal temperature should be 200 degrees.
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29
Remove from oven.
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30
Carefully remove the rose of dough from the top of the pie.
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31
Heat the veal broth.
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32
Soften the gelatin in the two tablespoons of cold water and stir it into the broth.
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33
Carefully, a little at a time, pour the broth into the center hole from which the rose was removed.
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34
Use only enough liquid so that it does not overflow onto the pastry lid.
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35
Replace the rose.
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36
Let the pie come to room temperature.
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37
Refrigerate for several hours or overnight.
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38
Cut the pie into individual serving wedges.
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39
Serve with Cumberland sauce, if desired.
