(b) With PORK, when you get it at its best in the winter-time, the process is similar to that just explained : choose the meat of the neck or loin : omit the parsley : the seasoning for pork pies used in Leicestershire and Warwickshire—where these pies are acknowledged to be specialities—is composed of black pepper and salt only, the proportion being two-thirds of the latter to one of the former. Receipts that mention sage, &c., are incorrect. Pack the pieces of meat as closely as you can, and bake the pie very slowly : a little liquid jelly made from petitoes and bone scraps should be poured in while the pie is hot after the baking, but no gravy should be added before that operation.