Pork Pie

Ingredients

• 1/4 lb. lard
• 1 lb. pork (either loin or leg)
• 1 lb. of flour
• 1 egg
• Seasoning

Method

1. 1

   1.

2. 2

   Boil lard and water.

3. 3

   2.

4. 4

   Cut pork into pieces.

5. 5

   3.

6. 6

   Mix boiling lard and water with flour to make paste.

7. 7

   4.

8. 8

   Knead the paste and shape it into a basin.

9. 9

   5.

10. 10

    Fill with seasoned pork.

11. 11

    6.

12. 12

    Roll out remaining paste for the top.

13. 13

    7.

14. 14

    Seal with egg wash and bake for 2 hours.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 50. The excerpt below is the record exactly as published.

seasoning o| ~9i Time required about one hour and a quarter. Now we will show you how to cook Pig's Fry — " Poor Mans Goose? 1. We take two pounds and a half of potatoes, and put them in a basin of cold water. 2. We take a scrubbing brush and scrub and wash the potatoes well. 3. We put the potatoes into a saucepan of cold water. 4. We put the saucepan on the fire to boil. 5. As soon as it boils we take the potatoes out of the water (N.B. — This is called par-boiling potatoes), we peel them, and cut them in slices with a sharp knife. 6. We take one onion and peel it. 7. We take two or three sage-leaves and put them on a board. 8. We chop up the onion and sage together on the board with a sharp knife. 9. We take one potind of pig's fry and cut it in small pieces. 10. We take a quart pie-dish and grease the dish with dripping or fat. 11. We put a layer of sliced potatoes in the bottom of the pie-dish. 12. We sprinkle a little of the chopped sage and oniont pepper and salt, over the potatoes. Lessons on Cooking Meat. — Pig's Fry. 129 13. We now put a layer of the pig's fry. 14. We sprinkle a little of the chopped sage and onion, pepper and salt, over the pig's fry. 15. Now we add another layer of sliced potatoes, and sprinkle them with a little of the chopped sage and onion, pepper and salt. 16. We put in another layer of pig's fry, and sprinkle the remainder of the chopped sage and onion, and a little pepper and salt on the top. 17. We cover these layers with the rest of the sliced potatoes. 18. We now fill up the pie-dish with water for gravy. 19. We take the skin usually sent with the pig's fry and put it over the top of the pie-dish. 20. If the skin be not sent we must take a piece of whitey- brown paper and grease it with some dripping or fat, and put that over the pie-dish instead. 21. We put the pie-dish into a moderate oven to bake for from three quarters of an hour to one hoicr. After that time it is ready for serving. 1 130 National Training School for Cookery. INGREDIENTS. Jib. lard 1 lb. pork (either loin or leg) Seasoning 1 lb. of flour 1 egg s. d. ° 3 o 10 O 2 O I Time required two hours and a half. Now we will show you how to make a Pork Pie

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