Raised Pork Pie

Ingredients

• two pounds of flour
• a liberal half pound of butter
• half a pint of hot, but not boiling milk
• another half pound — or it may be lard
• fill this with pork, fat and lean together

Method

1. 1

   Make a paste with flour, butter, and milk.

2. 2

   Mold the paste into a pie shape, fill with seasoned pork, cover, and bake until golden brown.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 22. The excerpt below is the record exactly as published.

Eaised poek pies are so familiar to eyery one who has yisited England, and, in spite of the greasy idea, are so yery good, that I introduce a well-tried recipe, feeling sure anyone who eats pork at all will find it worth while to giyethem a trial; they will follow it with manyanother. The paste for them is made as follows : Kub into two pounds of flour a liberal half pound of butter, then melt in half a pint of hot, but not boiling milk, another half pound — or it may be lard; pour this into the flour, and knead it into a smooth, firm paste. Properly raised pies should be molded by hand, and I will endeayor to describe the method in case any persever- ing lady would like to try and haye the orthodox thing. Luncheon. 39 But pie molds of tin, opening at the side, are to be bought, and save much trouble; the mold, if used, should be well buttered, and the pie taken out when done, and returned to the oven for the sides to brown. To ^^raise'^ a pie, proceed thus : While the paste is warm, form a ball of paste into a cone; then with the fist work inside it, till it forms an oval cup ; continue to knead till you have the walls of an even thickness, then pinch a fold all around the bottom. If properly done, you have an oval, flat-bottomed crust, with sides about two inches high ; fill this with pork, fat and lean together

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