|
|
 Hot-water pastry double-crust pie filled with well-seasoned chopped pork and formed with a hole in the upper crust through which bone jelly is poured after baking.  Original Receipt from' Warnes every-day cookery : containing one thousand eight hundred and fifty-eight distinct receipts' (1872)Small Raised Yorkshire Pork Pies. Time, one hour and a half. 733. Two pounds of neck of pork; a quarter of a pound of butter; a quarter of a pound of suet; one pound of flour; a teaspoonful of sage; pepper and salt. Chop a quarter of a pound of suet very fine, mix it with a quarter of a pound of butter, and a pound of fine dry flour, and put it into a stewpan over a slow fire to become hot, and the suet and butter melted. Then knead it into a very stiff paste, and set it before the fire covered over with a cloth until required. Cut the pork into the smallest pieces and season them highly with pepper, salt, and a teaspoonful of powdered sage. Divide the paste into as many pieces as you think fit, reserving some for the tops; raise them into round forms, fill them with the small pieces of seasoned pork, cover the tops over, pinch them round with your thumb and finger, and bake them in a very hot brick oven. See: Yorkshire (Christmas) Pie  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: editor@foodsofengland.co.uk COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |