Small Pork Pies

Ingredients

• i lb. pork
• l teaspoonful of sage
• i teaspoonful of salt
• pepper

Method

1. 1

   Cut the meat into small pieces or mince, season, simmer, skin and bone in water or stock and use to pour into pies when cooked.

2. 2

   The above quantity will make three or four.

3. 3

   The pastry should be divided into four, a small piece of each reserved for the tops.

4. 4

   Shape the remaining paste with the hand into a hollow pie.

5. 5

   Fill with meat prepared as above, wet edges, place on cover, roll out any trimmings, cut into stars, make a hole in centre of each, and decorate.

6. 6

   Place on a greased tin and bake in a quick oven for about an hour or an hour and a half till pork is tender.

7. 7

   Fill up with stock.

Nutrition per serving

As published

This recipe was extracted from Berridge House recipe book (1910), page 26. The excerpt below is the record exactly as published.

peppercorns, bunch of herbs, 2 strips lemon rind. 1 tablespoonful of cream, Method. — Cut the chicken into joints. Re- move skin. Put the bones and skin into a pan with the water, milk, vegetables and seasoning. Make a sauce with the following ingredients : — 1 1 oz. butter, f- pint of stock in which i| oz. flour, the chicken has been cooked, seasoning. Cook well. Add joints of chicken and heat through. Dish chicken in a pile. Add the cream and lemon-juice to the sauce. Strain over. Gar- nish with croutons of fried bread, parsley, and red pepper. SECOND COURSE 79 Durham Cutlets i oz. butter, i oz. Hour, i gill stock or milk, salt and pepper, egg and crumbs, l lb. cooked meat, i tablespoonful of breadcrumbs, i teaspoonful of ketchup, macaroni. Method. — Make panada with butter, flour and stock, add chopped meat (freed from fat and gristle), crumbs and seasoning. Spread on a plate to become firm. Divide into seven or eight. Roll into balls, then form into cutlets, egg and crumb. Fry in hot fat. Fry a small piece of macaroni (one and a half inch long) for each cutlet. Make a hole with a skewer and insert it into end of each cutlet. Dish in a circle and garnish with fried parsley. Serve with brown or tomato sauce. Croquettes. | lb. cold meat, i oz. butter, i oz. flour, i gill stock, \ teaspoonful of ketchup, 2 tablespoonsful of breadcrumbs, ^ teaspoonful chopped parsley, pepper and salt. Method. — Make as for Durham Cutlets, but shape into cork shapes. Egg, crumb, and fry in hot fat. Drain and garnish with fried parsley. Rissoles 3 oz. short pastry, 2 oz. cold meat, \ oz. butter, seasoning, l oz. flour, egg and crumbs. \ gill of stock, Method. — Make sauce, add chopped meat and seasonings. Spread on a plate till cold 8o COOKERY RECIPES pastry out very thinly. Cut in rounds. Place a teaspoonful of mixture on each. Wet edges and fold over. Press together egg crumb and fry. Garnish with fried parsley. LESSON XIV Veal and Ham Pie 1 lb. fillet of veal, salt and pepper, 2 oz. ham or bacon, grated lemon rind, i hard-boiled egg, white stock. a little ground mace, Method. — Cut the veal into neat pieces. Place alternate layers of veal and ham in pie-dish, seasoning each. Cut egg into slices and arrange it on top. Add one tablespoonful of stock. Cut a rim of pastry and place it round the wetted edge of the pie-dish (No. 6). Wet edge and cover pie with flaky pastry. Flake up edges. Decorate with leaves and brush with egg and bake in a quick oven for an hour and a half, reducing the heat and covering the pie with paper after the first half-hour, when the pastry should be risen and a golden colour. Add more stock. Flaky Pastry \ lb. flour, squeeze of lemon-juice, 6 oz. lard and butter pinch of salt, or margarine, cold water. Method. — Add salt to Hour. Rub in one ounce of the shortening. Add lemon juice to the water and mix to an elastic paste. Roll out into a long strip. Divide shortening into three. SECOND COURSE 81 Place one portion on in pats, covering two-thirds of the strip. Fold in three. Turn open ends to and from you. Roll out. Repeat till all the shortening is used up. Set in a cold place for half an hour. Roll and fold twice more and use. Sausage Rolls Half a pound of sausages. Six ounces flaky pastry. Boil sausages two minutes. Cool and remove skins. Roll pastry into a square. Cut into oblong pieces. Place sausage on one side, fold over, flake edges, mark top, brush with egg, bake half an hour in hot oven. Cold Meat Patties £ lb. cold meat, i oz. breadcrumbs, about 4 tablespoonsful of stock, salt and pepper, \ a small onion (par- boiled). \ lb. flaky pastry, Method. — Chop the meat and onion finely. Soak the crumbs in the stock. Mix the meat, onion and crumbs together. Season. Line small patty tins with flaky pastry. Place a spoonful of mixture into each. Wet the edges. Cover with pastry. Flake up edges. Bake in a quick oven twenty to thirty minutes. G 82 COOKERY RECIPES LESSON XV Raised Pies * Pastry f lb. flour, about \ pint of milk £ lb. lard, and water, salt, Method. — Add salt to flour. Place lard, milk and water in a pan, bring to boil. Stir into flour and knead till quite smooth. Set aside until cool enough to work (about ten minutes). Grease a raised pie mould, roll pastry out. Cut an oval piece for top and bottom, also strip to line sides. Fit in strip, pressing pastry well against sides of tin and join with a little water. Wet edges and fit a piece in the bottom. Fill pie with pork. Cover and decorate with leaves. Bake about two hours or till pork is tender in a very hot oven, lowering the heat when the pastry is golden brown. Pour in jellied stock when cooked. Meat i lb. pork, l teaspoonful of sage, i teaspoonful of salt, if liked. pepper, Method. — Cut the meat into small pieces or mince, season, simmer, skin and bone in water or stock and use to pour into pies when cooked. Small Pork Pies

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