Cut half of the meat into ½-inch (15-mm) cubes. Cut the rest of the meat into larger pieces, reserving the bones. Put the meat and the bones in a pot with the onion, salt, pepper and just enough water to cover the ingredients. Simmer for 1½ hours, adding more water if necessary. After 1 hour, add the spices and the chopped onions.
Allow the mixture to cool and remove the meat from the bones, cutting it into small pieces. Return the meat to the cooking liquid, thicken it with flour mixed with water and simmer the mixture for another 2 - 3 minutes. Let the mixture cool.
Put the mixture into a pastry shell and cover with a crust pricked with holes to allow the steam to escape. Bake at 400◦F (200◦C) for 30 minutes. Makes 3 or 4 meat pies.
Variation: In some areas of northern New Brunswick, diced potatoes are added to the mixture.