Pork Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
For the pie filling
For alternative puff paste
Instructions (8)
  1. Cut a piece of loin of pork, with the rind and part of the under bone removed, into chops.
  2. Season the chops with pepper and salt.
  3. Cover the seasoned chops with puff paste.
  4. Bake the pie.
  5. When ready to serve, put cullis into the pie.
  6. Mix the essence of two onions and a little mustard with the cullis.
Alternative Puff Paste
  1. Mix together half a pound of sifted flour, six ounces of fresh butter, the yolks and whites of two eggs well beaten, and a little milk and salt.
  2. Knead the mixture well.
Original Text
Pork Pie. Take a piece of loin of pork with the rind and part of the under bone cut off; then cut into chops, season them with pepper and salt, cover them with puff paste, bake the pie, and when it is to be served up put into it cullis, with the essence of two onions and a little mustard mixed with it. N. B. I have directed puff paste to be used for meat pies, it having the best appearance when baked; but there is another mode which may be thought preferable; and which is, to mix together half a pound of sifted flour, six ounces of fresh butter, the yolks and whites of two eggs well beaten, and a little milk and salt; then knead it well. [109]
Notes
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