To every i-lb. of flour allow 6-ozs. of lard and 1
dessert spoonful of salt✪ Pork Pie Pastry. Rub the lard into the flour, boil
some milk and mix to a stiff paste. Take some cake
tins and take out the bottoms and line with the warm
paste, Three parts fill with minced pork and put a
cover about 1 inch thick on the top. Make a hole in
the centre and decorate. Place in a fairly hot oven
and bake about 2 hours. Brush with yolk of egg just
before they are cooked.
When the pies are cold, pour into the hole in the
top some gelatine, which has been previously dissolved
in boiling water.
If better pastry is required, add more lard, or use
butter instead.
6. Recipe for Keeping Eggs.
Take a large stew pot, or deep bowl, and put a layer
of common salt in the bottom. Then insert a few eggs
with the thin end downwards, and in such a way that
they do not touch each other. Then put another layer
of salt on the top, and repeat the process until the pot
is full, having salt as the top layer. Tie down very
tightly, and whenever an egg is taken out take care
to tie down again. Be sure the eggs are fresh, and
have not been much shaken, a^d they will keep good
for months.
MEMORANDA.
MEMORANDA.
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Page 24 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To every i-lb. of flour allow 6-ozs. of lard and 1 dessert spoonful of salt. Rub the lard into the flour, boil some milk and mix to a stiff paste. Take some cake tins and take out the bottoms and line with the warm paste, Three parts fill with minced pork and put a cover about 1 inch thick on the top. Make a hole in the centre and decorate. Place in a fairly hot oven and bake about 2 hours. Brush with yolk of egg just before they are cooked.
When the pies are cold, pour into the hole in the top some gelatine, which has been previously dissolved in boiling water.
If better pastry is required, add more lard, or use butter instead.
6. Recipe for Keeping Eggs.
Take a large stew pot, or deep bowl, and put a layer of common salt in the bottom. Then insert a few eggs with the thin end downwards, and in such a way that they do not touch each other. Then put another layer of salt on the top, and repeat the process until the pot is full, having salt as the top layer. Tie down very tightly, and whenever an egg is taken out take care to tie down again. Be sure the eggs are fresh, and have not been much shaken, and they will keep good for months.
MEMORANDA.
MEMORANDA.
i. - '
- /
A*'*
\
Records on this page
Pork Pie Pastry