Cover pork bones with water. Add parsley, sprig of thyme and black peppercorns and cook for 1 hour. Strain. Reduce to 1/4 cup. Add cider and gelatin and allow to cool.;
Make hot water paste: Boil lard with water. Heat flour and salt in a bowl in the oven. Add lard and water to flour and mix until dough leaves sides of bowl. Knead dough and when smooth, and while still hot, roll into a loaf shape Cut off 1/4 of the paste (for the lid) and place in a bowl over hot water to keep warm. Up-end a 2 pound jam jar and dust with flour. Lightly dust dough with flour. Place dough onto jar and mold it carefully around the jar until approximately 1/4-inch thick. Cut a cross in the top. Clip* a piece of double folded paper around the paste and then up-end jar and pour hot water into the jar. The paste will slide off easily. Place the mold onto a greased baking sheet. Do not remove the paper. *Use a bulledog clip. Finely chop the onion and apple. Cut pork into 1/4-inch dice and season highly with salt and pepper. Preheat oven to 350 degrees F. Fill the pastry mold with layers of port, onion and apple ending with a layer of pork, do not pack tightly. Trim paper away 1/2 inch below rim of pastry to fit top. Dampen edge of pastry with water and affix lid crimping edges together. Gild with egg and bake in the oven for 1 1/2 hours. Thirty minutes before the end of cooking, remove paper band and brush sides with egg. Remove pie from oven and using a small funnel pour in the slightly warmed stock. Place in the refrigerator. Serve the pie cold with a little hot mustard on the side. Recommended drink: A pint of English wallop;
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