Pork Pies

Ingredients

• three pounds of meat
• half a dozen young sage-leaves finely shred
• one ounce of salt
• two and a quarter ounces of pepper
• a pinch of cayenne
• Brush over with well-beaten egg

Method

1. 1

   Cut the meat into small pieces, season with salt, pepper, sage, and cayenne.

2. 2

   Pack the fat and lean into the pie in alternate layers, cover, press edges, and bake in a slow oven for about two hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1291. The excerpt below is the record exactly as published.

Pork Pies. — Pork pies are generally made of the trimmings taken from a hog when it is cut up. Make and shape the pies according to the du-ections given in the following re- cipe, and remember that the pies must be moulded while the paste is warm, and that they are much more easily made with a mould than without one. As a mould is not always at hand, those who are not particularly ex- perienced in the work (and it requu-es skill) may mould the pie round a jeUy-pot or bottle, which has been made warm by being immersed for some time in warm water. Cut the meat into pieces the size of a small nut, and keep the meat and fat separate. Season the whole with pepper and salt, half a dozen young sage-leaves finely shred ; or a tea-spoonful of dried and powdered sage, one ounce of salt, two and a quarter ounces of pepper, and a pinch of cayenne, may be allowed for a pie containing three pounds of meat. Pack the fat and lean closely into the pie in alternate layers until it is filled. Put on the cover, press and pinch the edges, and ornament according te taste. Brush over with well-beaten egg

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