An English Pork Pie

Ingredients

• two pounds of lean pork
• butter a deep dish
• onion juice
• pepper
• salt
• a pinch of nutmeg
• a teaspoonful of Worcestershire sauce
• a half package of gelatine
• one cup of sugar

Method

1. 1

   Cook pork in stock for half an hour, then cool in the liquor.

2. 2

   Cut meat into dice, layer in a buttered dish with hard-boiled eggs, season, and add bits of butter.

3. 3

   Strain and reheat the cooking liquor, thicken with butter and flour, add Worcestershire sauce, and pour into the pie.

4. 4

   Cool before covering with paste, bake for 45 minutes, then brown.

As published

This recipe was extracted from Kirmess cook book (1907), page 68. The excerpt below is the record exactly as published.

AN ENGLISH PORK PIE. Marion Harlan d. Cook two pounds of lean pork for half an hour in enough weak stock to cover it. Let it get cold in the liquor (which reserve for the grav}'). Take out the cold meat and cut into neat dice. Butter a deep dish and lay in some of the meat. Cover with a layer of hard-boiled eggs, chopped coarsely ; season with onion juice, pepper, salt and a pinch of nutmeg. Stick bits of butter here and there. Dust with browned flour. Strain and reheat the liquor in which the meat was cooked ; stir in a lump of butter rolled in browned flour, cook one minute ; add a teaspoonful of Worcestershire sauce; pour into the pie, and let it cool before covering with a good paste. Cut a slit in the middle of the crust; bake, covered, three- quarters of an hour. Uncover, wash with white of egg, and brown. Send around apple sauce with it. SOUSED PIGS' FEET. Mrs. T. K. Egherty New York. Soak them in cold water for three hours, then wash and scrub them until they are clean. Soak in salted water over night, then put them in a kettle, cover with cold water and boil until tender. Boil a quart of best cider vinegar, with a dozen whole cloves, whole black pepper and a little sliced onion (if liked), season with salt and pepper and pour into a stone pot and add the spiced vinegar while hot. Stand in a cool place and they will be ready to eat in a day or two. MEATS. 163 BAKED TRIPE. Take two pounds of thick honey-comb tripe which has been boiled; if it does not seem very tender sim- mer in boiling water mitil readily pierced with a straw. Skin and cut fine six large tomatoes or take half of a can, using the thick pulp, add to it a half cupful of finely cut white onion, two tablespoonfuls of finely chopped parsley, one sweet red pepper freed from seeds and veins and chopped fine, and a half teaspoonful of salt. On six thin slices of fat salt pork spread in a dripping pan lay the tripe; pour over it the tomato mixture, then six tablespoonfuls of melted butter and bake in a moderate oven for one hour. TRIPE IN BATTER. Cut some tender thick tripe in pieces two by three inches. Beat one egg, add to it one cupful of milk, one-quarter of a teaspoonful of salt, a dash of pepper, one scant teaspoonful of baking powder and sifted flour to make a thin drop batter. Dip each piece of tripe in this and drop, two or three at a time, into deep, smoking hot fat. Fry golden brown and drain on soft paper before serving. TRIPE ROLLS. Crumble fine enough of the inside of a stale loaf of bread to measure one cupful and a half. Add to it one tablespoonful of very finely chopped onion, one tablespoonful of chopped celery, a quarter of a tea- spoonful of salt, three dashes of pepper and four table- spoonfuls of melted butter; mix all very thoroughly to- gether. Cut tender plain boiled tripe into pieces three by six inches, spread each with the filling and roll, 164 KIRMESS COOK BOOK. fastening with a toothpick. Lay on a baking pan, baste each with a little melted butter and bake until golden brown. These are good either cold or hot. LYONNAISE TRIPE. Cut a pound or more of tripe into inch squares- Melt one large tablespoonful of butter in a frying pan, add two tablespoonfuls of chopped onion and cook slowly until the onion begins to color- Add the tripe, season with salt and pepper and toss imtil the butter is absorbed and the tripe lightly colored. Sprinkle with a tablespoonful of finely chopped parsley and dish. PICKLED TRIPE. Boil together for five minutes one pint of good vine- gar, one-half of a teaspoonful of salt, one dozen pep- percorns, six cloves, half of a small bay leaf, a tiny bit of mace and one small onion cut fine. Ponr while hot over several pounds of tripe placed in a stone crock or glass jar and keep in a cold place. MINT JELLY TO SERVE WITH LAMB. Table Talk. Mint jelly is taking the place of mint sauce to serve with lamb and makes a pretty and dainty dish. Break enough leaves of tender mint to make one cupful when pressed; cut or chop, cover with a pint of boiling water and steep for half an hour; then strain, pressing hard. Soak a half package of gelatine in a half cup- ful of cold water and stand over hot water until dis- solved. Add to the mint water with one tablespoonful of powdered sugar and three tablespoonfuls of lemon juice or vinegar. Tint slightly with green coloring and pour into wetted molds, placing on ice until firm. MEATS. 165 MINT JELLY. Mrs. T. K. Ohambers. One cup of mint, chopped, half cup of water, one cup Tarragon vinegar. Boil these together and strain, then add one cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.