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  Added: Apr 11, 2011  •  Visited (281)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Melton Mowbray Pork Pie
What You Need:
  • 3 pound pork
  • 1 teaspoon anchovy essence
  • Salt and pepper

  • ¾ pound lard
  • A pinch of salt
  • ½ pint milk and water
  • Egg yolk and milk to
  • 2 pound flour glaze

  • How To Cook:
    1. Remove the skin, bone and gristly parts from the meat, cover them with cold water and stew' gently for about 1 hour. When cold, the stock will form a stiff jelly. Season and strain.

    2. Boil the fat in the liquid, pour into the flour and salt and mix to a soft dough, using a wooden spoon. Allow to cool slightly. Set aside about a quarter of the dough in a warm place; allow the rest to cool slightly, and then knead well.

    3. Grease a 7-inch cake tin with a loose bottom, and line it with the pastry up to ½ inch above the top of the tin. Make a rose and leaves to decorate the top, using a little of the portion of pastry which was set aside.

    4. Cut up the meat finely, season and press it firmly into the pastry case. Use the rest of the pastry to make a lid, and seal the edges well. Place the decoration in position, having made a small hole in the top.

    5. Brush over with a mixture of egg yolk and milk, and bake in a slow oven (325°F) for about 3 hours. When golden-brown all over, remove from the oven, and take out the rose.

    6. Using a funnel, pour in hot stock until the pie is filled; when quite cold and beginning to set, replace the rose.

        Veal and Ham Pie may be made in a similar way; use three parts veal to one part ham, and season with a little salt, pepper, grated lemon rind and chopped parsley. Cut-up hard-boiled egg may also be included.
    To Make: 1 pie
    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Pie & Tart
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat


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