Leicestershire Pork Pie

Ingredients

• a neck or loin of pork
• slices half an inch thick
• coarsely-ground black pepper
• two-thirds of salt
• a little lukewarm jelly

Method

1. 1

   Cut the meat from the bones in one piece, divide into squares, keeping fat and lean separate.

2. 2

   Season with pepper and salt.

3. 3

   Pack the pie tightly with alternate layers of fat and lean.

4. 4

   Cover, leaving a hole, and bake in a slow oven.

5. 5

   When baked, pour in lukewarm jelly made from boiling pig’s feet and scraps.

6. 6

   To be eaten cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 163. The excerpt below is the record exactly as published.

Leicestershire Pork Pie.— Take a neck or loin of pork, and cut the meat from the bones in one piece. Divide this into LEICESTERSHIRE PORK PIE 239 slices half an inch thick, and then cut each slice into squares half an inch across, keeping the fat and the lean separate. Season only with coarsely-ground black pepper and salt, in the proportion of two-thirds of salt to one of pepper. Do not add sage, or any other seasoning whatever. Pack the pie as tightly as you can, using alternate layers of fat and lean. If this pie is not packed tightly the outside pieces will be dry and leathery. Cover as usual, leaving a hole, but in these pies no gravy is put in before baking. Bake in a slow oven. When the pie is baked, and whilst it is still warm, pour in through the hole a little lukewarm jelly

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