---------- Recipe via Meal-Master (tm) v8.03
  Categories: Ethnic, Pork/ham
       Yield: 6 Servings
   1 1/4 lb Ground pork
     1/2    To 3/4 cup cold water
     1/2 c  Onion, finely chopped
     1/4 c  Celery, finely chopped
     1/2 ts Ground black pepper
       1    Bay leaf
     1/2 ts Dried savoury
     1/4 ts Dried rosemary
     1/4 ts Grated nutmeg
            Pinch   cinnamon
     1/4 c  Old-fashioned rolled oats
            Pastry for double crust pie
   This is considered Quebec style, using rolled oats
   instead of potatoes to thicken the filling shows a
   Scottish influence.
   Servings:  6
   In a large, heavy frying pan, combine pork with cold
   water and heat to boiling point.  Add onion, celery,
   pepper, bay leaf, savoury, rosemary, nutmeg and
   cinnamon.  Cook, covered, over medium-low heat for 1
   1/2 hours, adding more water if mixture dries out.
   Halfway through cooking time, season with salt to
   taste.  Stir in rolled oats and cook, stirring, for 1
   to 2 minutes.  Remove bay leaf.
   Meanwhile, line a 9-inch pie plate with pastry.  When
   meat mixture is lukewarm, spoon into pie shell and
   cover with remaining pastry. Trim pastry, seal edges
   and cut steam vents in top crust.  Decorate with
   pastry cutouts as desired.  Bake in preheated 425 deg
   F oven for 15 minutes, then reduce heat to 375 deg F
   and bake another 25 minutes or until crust is golden.
   Source: A Taste of Quebec by Julian Armstrong Posted
   by: Linda Davis