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Pork Pie

(Meats) - (Joe Tilden's Recipes For Epicures)







Cut into small pieces enough pork to fill a baking dish. Season it
with salt, pepper and mace. Use no water. Cover the meat with a thick
pastry crust and bake in a slow oven for two hours. Make a gravy of
the bones and scraps of the pork, well seasoned, and pour into the pie
after it is baked.

To Barbecue a Pig (very old dish)
Dress a pig of ten weeks old as if to roast. Make a stuffing of the
liver, two anchovies, and sage leaves all chopped small; bread crumbs,
four ounces of butter, salt, cayenne and a half pint of red wine.
Stuff and sew the pig up. Roast at an open fire. Put in the dripping
pan three bottles or more of red wine. Baste the pig frequently and
when almost done put in the pan close to the fire two loaves of bread.
Stand the pig in the dish for serving and put a lemon in his mouth.
Place one of the loaves of bread on each side; to the gravy in the
pan add one anchovy, one-half lemon and a few sweet herbs, all chopped
fine. Boil it a few minutes and pour over the pig. Lay slices of lemon
and barberries round the dish.

Other Recipes


3 Yorkshire Pork Pie

Chop lean pork somewhat coarsely; butter a pudding dish and line with

good paste; put in the pork interspersed with minced onion and hard

boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered

sage. Now and then dust with flour and drop in a bit of butter. When all

the meat is in, dredge with flour and stick small pieces of butter quite

thickly all over it. Cover with puff paste, cut a slit in the middle of

the crust and bake 1/2 an hour for each lb. of meat. When it begins to

brown, wash the crust with the white of an egg. It will give a fine

gloss to it From "The National Cook Book," by Marion Harland and

Christine Terhune Herrick.

Other Recipes


Pork Pie

Cut in two inch pieces two pounds of pork trimmings, (cost

ten cents,) roll them in flour, season them with two teaspoonfuls of

salt, quarter of a level teaspoonful of pepper, and one teaspoonful of

curry, put them in a deep baking pan or dish with two cents' worth of

onions, and three cents' worth of potatoes, peeled and sliced, add half

a pint of cold water, and bake the pie slowly for one hour and a

quarter. It will cost about fifteen cents made as above; or a suet

crust, made as directed for SUET DUMPLINGS, may be added for five cents

more. If the taste of curry is not liked it may be omitted.

Other Recipes


Raised Pork Pie

Take a pound of meat, fat and lean, from the chump end of a fine

fore-loin of pork, cut it into neat dice, mix a tablespoonful of water

with it, and season with a large teaspoonful of salt and a small one of

black pepper. To make the crust, boil a quarter of a pound of lard or

clarified dripping in a gill and a half of water, and pour it hot on to

one pound of flour, to which a good pinch of salt has been added. Mix

into a stiff paste, pinch off enough of it to make the lid, and keep it

hot. Flour your board and work the paste into a ball, then with the

knuckles of your right hand press a hole in the centre, and mould the

paste into a round or oval shape, taking care to keep it a proper

thickness. Having put in the meat, join the lid to the pie, which raise

lightly with both hands so as to keep it a good high shape, cut round

the edge with a sharp knife, and make the trimmings into leaves to

ornament the lid; and having placed these on, with a rose in the centre,

put the pie on a floured baking-sheet and brush it over with yolk of

egg.



The crust of the pie should be cool and set before putting it into the

oven, which should be a moderate heat. When the gravy boils out the pie

is done. An hour and a half will bake a pie of this size. Make a little

gravy with the bones and trimmings of the pork, and to half-a-pint of it

add a quarter of an ounce of Nelson's Gelatine, and nicely season with

pepper and salt. When the pie is cold remove the rose from the top, make

a little hole, insert a small funnel, and pour in as much gravy as the

pie will hold. Replace the rose on the top, and put the pie on a dish

with a cut paper.



If preferred, the pie can be made in a tin mould; but the crust is nicer

raised by the hand. A great point to observe is to begin moulding the

crust whilst it is hot, and to get it finished as quickly as possible.









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