3/4 lb. beef
1/3 lb. fresh pork
1 small onion
1 1/2 c. water
salt and pepper to taste
1/2 tsp. poultry seasoning
1/8 tsp. powdered cloves or nutmeg
pastry for 2 crust pie

Grind beef, pork and onion and mix well. Add water and seasoning. Cook and stir until all red color disappears from meat. Remove from heat and cool. Add cracker crumbs to thicken. Line 9-inch pie plate with pastry. Fill with meat mixture. Cover with top crust. Cut slashes and flute edges. Bake at 450° until brown.