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What You Need:
(To Make: 1 pie)
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FOR THE FILLING
3 pound pork
1 teaspoon anchovy essence
Salt and pepper
FOR THE CRUST
¾ pound lard
A pinch of salt
½ pint milk and water
Egg yolk and milk to
2 pound flour glaze
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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6. Using a funnel, pour in hot stock until the pie is filled; when quite cold and beginning to set, replace the rose.
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TIP:
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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.
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