Raised Pork Pie (No. 21)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the crust
For the filling
For finishing
Instructions (9)
  1. Make a raised crust of a good size, about four inches high, with paste (as directed in No. 5).
  2. Take the rind and chine bone from a loin of pork, cut it into chops, and beat them with a chopper.
  3. Season the pork chops with pepper and salt.
  4. Fill your pie with the seasoned pork chops.
  5. Put on the top crust and close the pie.
  6. Pinch the edge of the crust.
  7. Rub the crust over with egg yolk.
  8. Bake the pie for two hours with a paper over it to prevent the crust from burning.
  9. When done, pour in some good gravy, with a little ready-mixed mustard (if approved).
Original Text
Raised Pork Pie.—(No. 21.) Make a raised crust, of a good size, with paste (as directed in No. 5), about four inches high; take the rind and chine bone from a loin of pork, cut it into chops, beat them with a chopper, season them with pepper and salt, and fill your pie; put on the top and close it, and pinch it round the edge; rub it over with yelk of egg, and bake it two hours with a paper over it, to prevent the crust from burning. When done, pour in some good gravy, with a little ready-mixed mustard (if approved). N.B. As the above is generally eaten cold, it is an excellent repast for a journey, and will keep for several days.
Notes
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