1245. DEVONSHIRE SQUAB PIE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 120 min Total: 120 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Make two pounds of short paste (No. 1253), roll it up in a clean cloth, and set it aside till wanted.
  2. Cut about two pounds of griskins or pork in slices, season these with a little chopped onion, sage and thyme, pepper and salt, and place them on a dish.
  3. Cut one pound of streaky bacon (previously parboiled for a quarter of an hour) also in slices, and put them with the pork.
  4. Add about a dozen good apples, which, when peeled, and the cores taken out, must be cut in thick slices and put on a plate.
  5. Take rather more than half the paste, roll it out, and line an oblong tin mould, about two inches deep, with it.
  6. Arrange the pork, bacon, and apples in this, in alternate layers, commencing with the bacon, over this put slices of apples, and then the pork and so on until the whole is used up.
  7. Roll out the remainder of the paste, and use it to cover the pie with.
  8. Fasten it securely round the edges, trim it, and pinch it round boldly with the pincers.
  9. Ornament the top with leaves, &c., egg it over and bake it in an oven of moderate heat, for about two hours, and serve it hot.
Original Text
1245. DEVONSHIRE SQUAB PIE. First, make two pounds of short paste (No. 1253), roll it up in a clean cloth, and set it aside till wanted. Then, cut about two pounds of griskins or pork in slices, season these with a little chopped onion, sage and thyme, pepper and salt, and place them on a dish; cut one pound of streaky bacon (previously parboiled for a quarter of an hour) also in slices, and put them with the pork; to these add about a dozen good apples, which, when peeled, and the cores taken out, must be cut in thick slices and put on a plate. Next, take rather more than half the paste, roll it out, and line an oblong tin mould, about two inches deep, with it; then, arrange the pork, bacon, and apples in this, in alternate layers, commencing with the bacon, over this put slices of apples, and then the pork and so on until the whole is used up. The remainder of the paste must now be rolled out, and used to cover the pie with; fasten it securely round the edges, trim it, and pinch it round boldly with the pincers; ornament the top with leaves, &c., egg it over and bake it in an oven of moderate heat, for about two hours, and serve it hot.
Notes
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