Pork Pie (a Celebrated Western Dish)
From The Cook County cook book, 1912
Serves 3
Recipe contributed by Mrs. A. D. Allen.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 234. The excerpt below is the record exactly as published.
ORK PIE (a Celeibrated Western Dish).--Cut 2 or 3 lbs. of the thick ends of a loin of pork into very thick slices, 3 inches long by 2 wide. Put a layer on the botom of a pie-dish and sprinkle chopped parsley and onion, a bit of nutmeg, and salt and pepper over it; next, another layer of pork and' one of seasoning as before, using very little of the nutmeg. Repeat till the dis'h fs full, and then pour in a cupful of stock or water and 1 or 2 tablespoons of catsup
Cook this with the app: pantry check, scaling, and the assistant.