Lancashire Raised Pie

Ingredients

• about two pounds of whatever meat is preferred
• four ounces of beef suet
• a pound and a half of flour
• a pint of water
• half a small tea-spoonful of salt
• a pinch of pepper
• yolk of egg

Method

1. 1

   Cut meat into thin slices, season, and stew bones for gravy.

2. 2

   Shred suet, melt in boiling water, mix with flour to form a paste.

3. 3

   Shape into a cone, fill with meat, cover with pastry, and bake.

4. 4

   Pour melted gravy through a hole in the top.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 814. The excerpt below is the record exactly as published.

Lancashire Raised Pie. — Take about two pounds of whatever meat is preferred (pork is most generally used), cut the lean into thin slices, and season each piece slightly with a httle pepper and salt. Take away all the bones, and stew them, with a pint of water, half a small tea-spoonful of salt, and a pinch of pepper, for two hours, then strain the gravy and put it aside for use. It should when cold be a stiff jelly. Shred four ounces of beef suet very finely. Mix half a tea-spoonful of salt with it, and melt it over the fire in half a pint of boiling water. It will take ten or fifteen minutes to melt. Put a pound and a half of flour into a bowl. Pour the boiling lard and water into the middle of it, and mix thoroughly, first with a spoon and afterwards with the hands. Knead to a stiff paste, cut off a piece large enough to form the lid of the pie, put the rest on the table and mould it with the hands to the form of a cone. Flatten the sides with the palms of the hands, and, when quite smooth, press down the top of the cone with one hand, and with the other make the sides equally round. Great expedition is necessary, as the excellence of the pie depends to a considerable extent on its being placed in the oven while still warm. Put in the lean meat, strew a little minced fat over each layer, and press it closely until the moiild is full. Egg the edges, roll out the cover, and place it on the pie. Make a small hole in the centre, through which the gravy can afterwards be put in. Ornament the pie with leaves of pastry, or in any other way to please the fancy, brush it over with yolk of egg

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