Pork Pie (Lincolnshire recipe)

Ingredients

• 71b. of flour
• 4oz. of suet
• 11b. 12oz. of lard
• one pint of hot water
• allowing two parts of lean to one of fat
• season well with salt and freshly ground black pepper

Method

1. 1

   Make a crust with flour, suet, lard, and hot water.

2. 2

   Pack pork meat into the pastry case, bake for about 2 hours.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 45. The excerpt below is the record exactly as published.

Pork Pie (Lincolnshire recipe). — Eor the crust take 71b. of flour, 4oz. of suet, 11b. 12oz. of lard, and one pint of hot water. Turn out the flour on to a board, hollow out the centre with your knuckles, and place in this the suet and lard warmed and the hot water, mixing it all well together (using a wooden spoon till cool enough to handle) till it forms a smooth, firm paste. Then either roll it out aud cut out two rounds and a strip sufficiently long to encircle thu round, and stick one round and the strip together with yolk of egg, pack with the meat, and put on the cover, pinching it and the strip well together ; or, hollow the paste, stand a bottle or jar in the centre, and press up the paste all round with your hands till of the requisite shape and size, then pack, cover with a piece of paste reserved for the 92 BREAKFAST AND LUNCH DISHES. purpose, and bake. For the filling, cut the meat from a nice loin of fresh pork, or the leg, as you please, allowing two parts of lean to one of fat, seasoTi well with salt and freshly ground black peppe

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