of the meat, friendly reader, your oracle cau-
tions you to buy no leg of pork which is slit
at the knuckle. If pork is not done enough,
nothing is more disagreeable ; if too much, it
not onl)'- loses its colour and flavour, but its
substance becomes soft like a jelly. It must
never appear at table without a good peas pud-
ding, and, if you please, parsnips or carrots,,
turnips and greens, or mashed potatoes. Obs. t
Remember not to forget the mustard-pot."
Pork Pies. — Pork pies are generally made
of the trimmings taken from a hog when it
is cut up. Make and shape the pies according
to the du-ections given in the following re-
cipe, and remember that the pies must be
moulded while the paste is warm, and that
they are much more easily made with a mould
than without one. As a mould is not always
at hand, those who are not particularly ex-
perienced in the work (and it requu-es skill)
may mould the pie round a jeUy-pot or bottle,
which has been made warm by being immersed
for some time in warm water. Cut the meat
into pieces the size of a small nut, and keep the
meat and fat separate. Season the whole with
pepper and salt, half a dozen young sage-leaves
finely shred ; or a tea-spoonful of dried and
powdered sage, one ounce of salt, two and a
quarter ounces of pepper, and a pinch of cayenne,
may be allowed for a pie containing three
pounds of meat. Pack the fat and lean closely
into the pie in alternate layers until it is filled.
Put on the cover, press and pinch the edges,
and ornament according te taste. Brush
over with well-beaten egg✪ Pork Pies, and balce in a slow-
oven, as the meat is solid and requires to be
cooked through. Neither water nor bone should
be put into pork pies, and the outside pieces
will be hard unless they are cut small and
pressed closely together. The bones and trim-
mings of the pork may be stewed to make
gravy, which should be boiled until it will jelly
when cold, and when this has been nicely
flavoured, a little may be poured into the pie
after it is halved through an opening made in
the top. When pies are made small they
require a quicker oven than large ones. Time-
to bake, about two hours for a pie containing
three pounds. Probable cost, 3s. Sufiicient for
eight or tc^n persons.
Pork Pies, Pastry for. — Put a quarter
of a pound of finely-shred beef suet — or five
ounces of lard, or a quarter of a pound of mutton
suet — and an ounce of fresh butter into a sauce-
pan with half a pint of boiling water and a
pinch of salt. Stir the mixture until the fat is
dissolved, and pour it boiling hot into a pound
and a half of flour✪ Pork Pies, Pastry for. Knead well to a stiff paste,
and add a little more warm water if required.
Shape the dough, and get it into the oven wliilc it
is warm. If the pie is to be baked in a mould, lay
a piece of the proper shape in the bottom. Press
long pieces into the sides, and fasten these to
the top and the bottom with white of egg. If a
mould is not to be used, cut off as much pastry
as will make the cover, and wrap it in a cloth
to keep it warm. Mould the rest with both
hands into the shape of a cone, and make the
sides smooth and firm. Press the top down with
the knuckles of the right hand, and with the
POR
(611)'
POR
Page 1291 · 2 recipe records on this page
Presented as published in 1892. 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
of the meat, friendly reader, your oracle cautions you to buy no leg of pork which is slit at the knuckle. If pork is not done enough, nothing is more disagreeable ; if too much, it not only- loses its colour and flavour, but its substance becomes soft like a jelly. It must never appear at table without a good peas pudding, and, if you please, parsnips or carrots,, turnips and greens, or mashed potatoes. Obs. t Remember not to forget the mustard-pot."
Pork Pies. — Pork pies are generally made of the trimmings taken from a hog when it is cut up. Make and shape the pies according to the directions given in the following recipe, and remember that the pies must be moulded while the paste is warm, and that they are much more easily made with a mould than without one. As a mould is not always at hand, those who are not particularly experienced in the work (and it requires skill) may mould the pie round a jeUy-pot or bottle, which has been made warm by being immersed for some time in warm water. Cut the meat into pieces the size of a small nut, and keep the meat and fat separate. Season the whole with pepper and salt, half a dozen young sage-leaves finely shred ; or a tea-spoonful of dried and powdered sage, one ounce of salt, two and a quarter ounces of pepper, and a pinch of cayenne, may be allowed for a pie containing three pounds of meat. Pack the fat and lean closely into the pie in alternate layers until it is filled. Put on the cover, press and pinch the edges, and ornament according to taste. Brush over with well-beaten egg, and balce in a slowoven, as the meat is solid and requires to be cooked through. Neither water nor bone should be put into pork pies, and the outside pieces will be hard unless they are cut small and pressed closely together. The bones and trimmings of the pork may be stewed to make gravy, which should be boiled until it will jelly when cold, and when this has been nicely flavoured, a little may be poured into the pie after it is halved through an opening made in the top. When pies are made small they require a quicker oven than large ones. Timeto bake, about two hours for a pie containing three pounds. Probable cost, 3s. Sufiicient for eight or ten persons.
Pork Pies, Pastry for. — Put a quarter of a pound of finely-shred beef suet — or five ounces of lard, or a quarter of a pound of mutton suet — and an ounce of fresh butter into a saucepan with half a pint of boiling water and a pinch of salt. Stir the mixture until the fat is dissolved, and pour it boiling hot into a pound and a half of flour. Knead well to a stiff paste, and add a little more warm water if required. Shape the dough, and get it into the oven while it is warm. If the pie is to be baked in a mould, lay a piece of the proper shape in the bottom. Press long pieces into the sides, and fasten these to the top and the bottom with white of egg. If a mould is not to be used, cut off as much pastry as will make the cover, and wrap it in a cloth to keep it warm. Mould the rest with both hands into the shape of a cone, and make the sides smooth and firm. Press the top down with the knuckles of the right hand, and with the
POR
(611)'
POR
Records on this page
Pork PiesPork Pies, Pastry for