1246. LEICESTERSHIRE PORK PIE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Cut the pork up in square pieces, fat and lean, about the size of a cob-nut, season with pepper and salt, and a small quantity of sage and thyme chopped fine, and set it aside on a dish in a cool place.
  2. Make some hot-water-paste, using for this purpose (if desired) fresh-made hog's lard instead of butter, in the proportion of eight ounces to the pound of flour.
  3. Mould the paste into a round ball upon the slab, then roll it out to the thickness of half an inch, and with the back of the right hand indent the centre in a circle, reaching to within three inches of the edge of the paste.
  4. Gather up the edges all round, pressing it closely with the fingers and thumbs, so as to give to it the form of a purse.
  5. Continue to work it upwards, until the sides are raised sufficiently high.
  6. Place the pie on a baking-sheet, with a round of buttered paper under it.
  7. Fill the pie with the previously prepared pork.
  8. Cover the filling with some of the paste in the usual manner.
  9. Trim the edges and pinch it round with the pincers.
  10. Decorate it, egg it over and bake it until done: calculating the time it should remain in the oven, according to the quantity of meat it contains.
Original Text
1246. LEICESTERSHIRE PORK PIE. Cut the pork up in square pieces, fat and lean, about the size of a cob-nut, season with pepper and salt, and a small quantity of sage and thyme chopped fine, and set it aside on a dish in a cool place. Next, make some hot-water-paste, using for this purpose (if desired) fresh-made hog's lard instead of butter, in the proportion of eight ounces to the pound of flour. These pies must be raised by hand, in the following manner:— First, mould the paste into a round ball upon the slab, then roll it out to the thickness of half an inch, and with the back of the right hand indent the centre in a circle, reaching to within three inches of the edge of the paste; next, gather up the edges all round, pressing it closely with the fingers and thumbs, so as to give to it the form of a purse; then continue to work it upwards, until the sides are raised sufficiently high, the pie should now be placed on a baking-sheet, with a round of buttered paper under it, and after it has been filled with the pork—previously prepared for the purpose, covered in with some of the paste in the usual manner. Trim the edges and pinch it round with the pincers, decorate it, egg it over and bake it until done: calculating the time it should remain in the oven, according to the quantity of meat it contains.
Notes
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