Raised Pies (No. 5)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Yield: 6.0 pies
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

pie crust

two pounds and a half of flour ↝ Flour, 00 [Cereal Grains and Pasta]
three quarters of a pint of water ↝ Water, tap [Tap water]
half a pound of good lard ↝ Lard [Fats and Oils]
a little flour to prevent its sticking to the board ↝ Flour, 00 [Cereal Grains and Pasta]

pie filling

your meat ready cut, and seasoned with pepper and salt ↝ Pheasant, raw, meat only [Poultry Products]
if pork, cut in small slices ↝ Pork, cured, salt pork, raw [Pork Products]
the griskin is the best for pasties
if you use mutton, cut it in very neat cutlets ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (15)

Put two pounds and a half of flour on the pasteboard.
Put three quarters of a pint of water and half a pound of good lard on the fire in a saucepan.
When the water boils, make a hole in the middle of the flour, pour in the water and lard by degrees, gently mixing the flour with it with a spoon.
When it is well mixed, then knead it with your hands till it becomes stiff.
Dredge a little flour to prevent its sticking to the board, and do not roll it with the rolling-pin, but roll it with your hands, about the thickness of a quart pot.
Cut it into six pieces, leaving a little for the covers.
Put one hand in the middle, and keep the other close on the outside till you have worked it either in an oval or a round shape.
Have your meat ready cut, and seasoned with pepper and salt.
If pork, cut in small slices; the griskin is the best for pasties.
If you use mutton, cut it in very neat cutlets, and put them in the pies as you make them.
Roll out the covers with the rolling-pin just the size of the pie.
Wet it round the edge, put it on the pie, and press it together with your thumb and finger.
Cut it all round with a pair of scissors quite even.
Pinch them inside and out.
Bake them an hour and a half.

Original Text

Raised Pies.—(No. 5.)

Put two pounds and a half of flour on the pasteboard; and put on the fire, in a saucepan, three quarters of a pint of water, and half a pound of good lard; when the water boils, make a hole in the middle of the flour, pour in the water and lard by degrees, gently mixing the flour with it with a spoon; and when it is well mixed, then knead it with your hands till it becomes stiff: dredge a little flour to prevent its sticking to the board, or you cannot make it look smooth: do not roll it with the rolling-pin, but roll it with your hands, about the thickness of a quart pot; cut it into six pieces, leaving a little for the covers; put one hand in the middle, and keep the other close on the outside till you have worked it either in an oval or a round shape: have your meat ready cut, and seasoned with pepper and salt: if pork, cut in small slices; the griskin is the best for pasties: if you use mutton, cut it in very neat cutlets, and put them in the pies as you make them; roll out the covers with the rolling-pin just the size of the pie, wet it round the edge, put it on the pie, and press it together with your thumb and finger, and then cut it all round with a pair of scissors quite even, and pinch them inside and out, and bake them an hour and a half.

Notes

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