5. As soon as it boils we take the potatoes out of the
water (N.B. — This is called par-boiling potatoes), we peel
them, and cut them in slices with a sharp knife.
6. We take one onion and peel it.
7. We take two or three sage-leaves and put them on a
board.
8. We chop up the onion and sage together on the board
with a sharp knife.
9. We take one potind of pig's fry and cut it in small
pieces.
10. We take a quart pie-dish and grease the dish with
dripping or fat.
11. We put a layer of sliced potatoes in the bottom of the
pie-dish.
12. We sprinkle a little of the chopped sage and oniont
pepper and salt, over the potatoes.
Lessons on Cooking Meat. — Pig's Fry. 129
13. We now put a layer of the pig's fry.
14. We sprinkle a little of the chopped sage and onion,
pepper and salt, over the pig's fry.
15. Now we add another layer of sliced potatoes, and
sprinkle them with a little of the chopped sage and onion,
pepper and salt.
16. We put in another layer of pig's fry, and sprinkle
the remainder of the chopped sage and onion, and a little
pepper and salt on the top.
17. We cover these layers with the rest of the sliced
potatoes.
18. We now fill up the pie-dish with water for gravy.
19. We take the skin usually sent with the pig's fry and
put it over the top of the pie-dish.
20. If the skin be not sent we must take a piece of whitey-
brown paper and grease it with some dripping or fat, and
put that over the pie-dish instead.
21. We put the pie-dish into a moderate oven to bake
for from three quarters of an hour to one hoicr. After that
time it is ready for serving.
1
130 National Training School for Cookery.
INGREDIENTS.
Jib. lard
1 lb. pork (either loin or leg)
Seasoning
1 lb. of flour
1 egg
s. d.
° 3
o 10
O 2
O I
Time required two hours and a half.
Now we will show you how to make a Pork Pie✪ Pork Pie.
1. We put a quarter of a pound of lard and a quarter of
a pint of cold water into rather a large saucepan.
2. We put the saucepan on the fire to boil.
N.B. — We must watch it, as if it boils over it will catch fire.
3. We take one pound of lean pork (cut either from the loin
or from the leg), put it on a board, and cut it up in pieces
of about one inch square.
4. We put one pound of flour into a basin.
5. When the lard and water are quite boiling, we pour
them into the middle of the floitr and mix them well with
a spoon.
6. When the paste is cool enough we should knead it well
with our hands.
N.B. — More water must not be added, as the paste is required to be
rather stiff.
7. We take the paste out of the basin, and put it on a
floured board.
8. We cut off a quarter of the pastey and the remainder
we mould into the shape of a basin, pressing it inside with
one hand and supporting it outside with the other.
9. We should shape it as evenly as possible, and it should
be about 07ie-third of an incli in thickness all round.
10. We should take a knife, flour it, and cut the top of
the shape level all round.
Lessons on Cooking Meat.- — Pork Pie. 131
11. We dip the pieces of pork into cold water, then season
them well with pepper and salt.
12. We should put these pieces inside the mould of paste
as close together as possible.
Page 51 · 1 recipe record on this page
Presented as published in 1891. 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
5. As soon as it boils we take the potatoes out of the water (N.B. — This is called par-boiling potatoes), we peel them, and cut them in slices with a sharp knife.
6. We take one onion and peel it.
7. We take two or three sage-leaves and put them on a board.
8. We chop up the onion and sage together on the board with a sharp knife.
9. We take one pound of pig's fry and cut it in small pieces.
10. We take a quart pie-dish and grease the dish with dripping or fat.
11. We put a layer of sliced potatoes in the bottom of the pie-dish.
12. We sprinkle a little of the chopped sage and onion, pepper and salt, over the potatoes.
Lessons on Cooking Meat. — Pig's Fry. 129
13. We now put a layer of the pig's fry.
14. We sprinkle a little of the chopped sage and onion, pepper and salt, over the pig's fry.
15. Now we add another layer of sliced potatoes, and sprinkle them with a little of the chopped sage and onion, pepper and salt.
16. We put in another layer of pig's fry, and sprinkle the remainder of the chopped sage and onion, and a little pepper and salt on the top.
17. We cover these layers with the rest of the sliced potatoes.
18. We now fill up the pie-dish with water for gravy.
19. We take the skin usually sent with the pig's fry and put it over the top of the pie-dish.
20. If the skin be not sent we must take a piece of whiteybrown paper and grease it with some dripping or fat, and put that over the pie-dish instead.
21. We put the pie-dish into a moderate oven to bake for from three quarters of an hour to one hour. After that time it is ready for serving.
130 National Training School for Cookery.
Jib. lard
1 lb. pork (either loin or leg)
Seasoning
1 lb. of flour
1 egg
s. d. ° 3
o 10
O 2 O I
Time required two hours and a half.
Now we will show you how to make a Pork Pie.
1. We put a quarter of a pound of lard and a quarter of a pint of cold water into rather a large saucepan.
2. We put the saucepan on the fire to boil.
N.B. — We must watch it, as if it boils over it will catch fire.
3. We take one pound of lean pork (cut either from the loin or from the leg), put it on a board, and cut it up in pieces of about one inch square.
4. We put one pound of flour into a basin.
5. When the lard and water are quite boiling, we pour them into the middle of the floitr and mix them well with a spoon.
6. When the paste is cool enough we should knead it well with our hands.
N.B. — More water must not be added, as the paste is required to be rather stiff.
7. We take the paste out of the basin, and put it on a floured board.
8. We cut off a quarter of the pastey and the remainder we mould into the shape of a basin, pressing it inside with one hand and supporting it outside with the other.
9. We should shape it as evenly as possible, and it should be about 07ie-third of an incli in thickness all round.
10. We should take a knife, flour it, and cut the top of the shape level all round.
Lessons on Cooking Meat.- — Pork Pie. 131
11. We dip the pieces of pork into cold water, then season them well with pepper and salt.
12. We should put these pieces inside the mould of paste as close together as possible.
Records on this page
Pork Pie