Pork Pie

Ingredients

• Cut up some cold roast pork into rather large dice
• have 1/2 meat and 1/2 fat
• put the bones and trimmings in a saucepan
• make a good gravy out of them
• a little sage
• a very little chopped onion
• cover with a good plain short crust
• make a small hole in center

Method

1. 1

   Put pork in a deep pie dish, season with salt, pepper, sage, and onion.

2. 2

   Fill halfway with gravy, cover with crust, and bake until brown.

3. 3

   Pour remaining hot gravy through the hole until nearly full.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

PORK PIE^Mrs. V. Neale. (To be served cold with breakfast or lunch.) Cut up some coid roast pork into rather large dice ; have % meat st^nd % fat; put the bones and trimmings in a saucepan and make a -good gravy out of them'. Put the pork into a deep pie dish, season well ■with salt, pepper, a little sage, and a very little chopped onion. Fill "halfway -with part of the gravy (cooled and seasoned), cover with a ®ood plain short crust, wnament with paste leaves, and bake about % MEATS 59 of an hour In a moderate oven until brown; then take It out and pour the remaindter of the gravy (hot) through the hole in the center until nearly full. Memorandum: Be sure to make a small hole in center

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