Pork Pie

Ingredients

• 2 lbs. of loin of pork
• teaspoons of white pepper
• teaspoons salt
• 2 lbs. of flour
• 10 oz. of lard
• 1 gill of milk
• 1 gill of water
• one small teaspoon of salt
• three quarters of a pint of water
• eighteen peppercorns
• half a teaspoon of salt

Method

1. 1

   Warm flour, rub in lard, boil remaining lard with milk and water.

2. 2

   Mix with flour, form into a case for the meat.

3. 3

   Fill with seasoned pork, cover with a lid, and bake for two hours.

4. 4

   Stew bones and rind for gravy, pour into pie as it cools.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 43. The excerpt below is the record exactly as published.

Pork Pie (for one large pie). — 2 lbs. of loin of pork, fat and lean mixed, cut in small pieces, and seasoned with teaspoons of white pepper and teaspoons salt. 2 lbs. of flour, 10 oz. of lard, 1 gill of milk, 1 gill of water, one small teaspoon of salt. Bones and rind for gravy. Warm the flour, rub into it 5 oz. of lard, boil up the other five ounces of lard with 1 gill of milk and 1 gill of water, make a hole in the flour in which the other lard has been mixed, pour in the boiling ingredients, mix first with a knife and then press into a ball with the hands, beat well with a rolling-pin till the paste is quite smooth. Cut off a piece for the lid of the pie. Form the rest of the paste into a high cone, and gradually work into a case for the meat with the hands. When finished the case should stand about five inches in height. Press the meat in well, put on the lid, make two holes in the top for the steam to escape. Bake two hours or longer in a moderate oven. The bones and rind of the pork should be put in a saucepan with three quarters of a pint of water and eighteen peppercorns and half a teaspoon of salt

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