Pork Pie in Mould

Ingredients

• Make about two pounds of short paste (No. 790)
• Cut two pounds of griskin of pork in slices
• cut also two pounds of streaky bacon
• add three pounds of good apples
• season these with chopped onion, sage, thyme, salt and pepper

Method

1. 1

   Roll out the short paste and line a buttered tin mould.

2. 2

   Layer the bacon, apples, and pork in alternate layers.

3. 3

   Moisten the edges with water, cover with remaining paste, seal, and make a small hole in the center.

4. 4

   Egg wash the top and bake in a moderately heated oven for two and a half hours.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 154. The excerpt below is the record exactly as published.

PORK PIE IN MOULD. Make about two pounds of short paste (No. 790), roll it up, and put aside till wanted. Cut two pounds of griskin of pork in slices, season these with chopped onion, sage, thyme, salt and pepper, and put them on a dish ; cut also two pounds of streaky bacon, free from rind and gristle (previously boiled for ten minutes) in slices, and put them with the pork ; to these add three pounds of good applet

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