Pork Pies

Ingredients

• 1 lb. flour
• 1 lb. lard
• 1 large cupful of milk
• 1 teaspoonful of salt
• 1.5 lb. pork
• 1 leaf green sage
• Sprig of fresh thyme
• 2 teaspoonfuls black pepper
• 1 leaf gelatine
• 0.5 pt. water

Method

1. 1

   Boil milk and lard together, then stir into sifted flour with salt.

2. 2

   Roll out and shape over a mold.

3. 3

   For filling, chop pork and fat, mix with herbs, pepper, and salt, and stew for half an hour with gelatine.

4. 4

   Fill pastry molds, cover, and bake for 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 34. The excerpt below is the record exactly as published.

POEK PIES. To Make the Pastry — 1 lb. flour i lb. lard 1 large cupful of milk 1 teaspoonful of salt Mode. — Boil the milk and lard together, and when quite boiling stir them into the flour (which must be previously sifted into a basin with the salt), then roll out and press over a salt jar (or any other block that will answer the same purpose), making it the size of an ordinary pork pie ; allow this to stand over night. Filling for Pies — 1^^ lb. pork 1 leaf green sage Sprig of fresh thyme 2 teaspoonf uls black pepper 1 leaf gelatine

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