Pork Pie

Ingredients

• Flour 2 lbs.
• Lard 18 oz.
• Water ... | of a pint.
• Salt 2
• five pounds of pork
• one and a half ounces of salt
• three-quarters of an ounce of white pepper
• half a salt-spoonful of cayenne
• one onion
• six pepper corns
• three-quarters of a pound of paste
• A quarter of a pound of paste

Method

1. 1

   Place the flour in a large basin before the fire.

2. 2

   Boil the lard and salt in the water for five minutes.

3. 3

   Let it stand for five minutes off the fire.

4. 4

   Add it gradually to the flour, kneading all the time.

5. 5

   Knead the paste well in a warm place.

6. 6

   Let it stand with a cloth over it before the fire for three-quarters of an hour.

7. 7

   Knead again, and it will be ready for use.

8. 8

   The meat must be cut into dice and seasoned.

9. 9

   When the paste is ready, mould it into shape, fill with meat, and cover with a lid of paste.

10. 10

    Bake for at least two and a half hours in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 3. The excerpt below is the record exactly as published.

Lard 18 oz. Water ... | of a pint. Salt 2 Place the flour in a large basin before the fire. Boil the lard and salt in the water for five minutes. Let it then stand for five minutes off the fire. Add it gradually to the flour, kneading all the time. Knead the paste well in a warm place. Let it stand with a cloth over it before the fire for three-quarters of an hour. Knead again, and it w^ill be ready for use. This paste must be kept warm, or it will be impossible to mould it, but if it be too warm it will not retain its shape. The quantity of paste here given will be sufficient for three moderate sized pies, and five pounds of pork, free from skin and bone, should be allowed to fill them. The bones of the pork must be broken up and put into a pint of cold water with one onion and six pepper corns, this should simmer for four or five hours, so that the gravy, when cold, may be a firm jelly. Before using, this gravy must be strained from the bones and rather highly seasoned with pepper and salt. This may be done the day before the pies are made. The meat (which should be chiefly lean but with some fat) must be cut into dice and seasoned. Five pounds of pork will require one and a half ounces of salt, three- quarters of an ounce of white pepper, and half a salt- spoonful of cayenne. The seasoning should be well mixed, and then scattered over the meat, and be well stirred into it. When the paste is ready for use, three-quarters of a pound may be weighed off to make the lids of the pies. The remainder should be divided into three parts. The paste must not be allowed to become cold. A portion of paste is then taken and moulded with the hands till it is somewhat the shape of a very shallow basin with thick bottom and sides. Now it is ready to be put on the mould. The mould is a solid round block of wood, made for the purpose. Two and sometimes three moulds of different 13 sizes are necessary ; the smallest is the one first used. The paste must be worked carefully with the hands up the sides of the mould, taking care that the paste at the bottom is not so thin that it will not support the weight of the meat, nor so thick that it will be uneatable. When the paste has been worked up on the smallest mould, the mould must be carefully removed, and replaced by a larger one, and the paste worked till the pie is of the right size. It must then stand in a cold place till the paste is quite stiff, when the meat can be put in. The meat must be well pressed down and must form a compact mass ; two tablespoonfuls of the gravy made from the bones is poured (warmed) on the top. A quarter of a pound of paste is rolled out to form the lid ; this must be wetted and securely fastened on, the edges of the lid of the pie must be firmly pressed together and neatly trimmed and ornamented according to taste. A hole must be made in the centre of the lid. The pies should be made the day before they are baked. A piece of paper should be pinned round each, and they should be baked for at least two hours and a half in a moderate oven. It is, however, better to send them to a baker's oven, the heat of which is more uniform than that of the oven by the kitchen fire. After the pies are baked and are still hot it is a good plan to pour in a little of the gravy, which should be made hot before adding. Veal and Ham Pie may be made in the same manner, but with rather less salt in the seasoning. Proportion : — Four ounces of cooked ham to one pound of veal. Beefsteak and Oyster Pie. The crust is made in the same manner as for pork pie

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