Pork-Pie Crust

Ingredients

• half a pint of water
• a quarter of a pound of clarified suet
• one ounce of fresh butter
• a tea-spoonful of salt
• a pound and a half of well-dried flour

Method

1. 1

   Boil half a pint of water, stir in a quarter of a pound of clarified suet and one ounce of fresh butter with a teaspoon of salt until melted.

2. 2

   Pour the mixture into a bowl with a pound and a half of flour, work to a stiff paste, roll out to three-quarters of an inch thick, and let cool.

3. 3

   Butter the tin, cut an oval piece of paste for the bottom, and a strip for the sides.

4. 4

   Fill with prepared meat, cover, and bake in a slow oven.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 151. The excerpt below is the record exactly as published.

pork-pie crust" to fit it : — Put half a pint of water into a sauce-pan, and let it boil ; when boiling, stir into it a quarter of a pound of clarified suet, and one ounce of fresh butter with a tea-spoonful of salt. Stir till the fat has melted, and then pour the con- tents of the sauce-pan, boiling hot, into a bowl containing a pound and a half of well-dried flour

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