Pork Pie a la Mowbray

From 1910:

One pound of nice, fat, fresh pork cut from the shoulder. Chop it fine and season with red and black pepper and with ground sage. Use the latter generously. Next, line a deep baking-dish, or a tin pan with detachable rim, with a good pie-paste or dough, not rolled too thin, and not too short, as the contents of the pie are so rich. After lining the dish or pan, fill with chopped pork, but do not pack it in. Now cover with the paste in which you have cut five or six holes with a thimble. Do not put a drop of water in the minced pork, or a drop of stock. Bake in a moderate oven for an hour. Meanwhile, dissolve a teaspoonful of powdered gelatine in a little sherry and a dessertspoonful of Worcestershire sauce. Bring to a boil a cupful of soup stock, and pour over the gelatine. Strain through a fine sieve or cloth, season to taste and when it is nearly cold pour the cooling aspic jelly into the thimble holes of the pastry. I generally use a funnel, and a good-sized cup for measuring the soup stock. Set the pie away until cold and until the jelly solidifies, and eat cold.
It will keep for weeks in a cold place, and is very inexpensive in these extravagant days.