Pork pie

“ 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.
VEAL AND HAM PIE.
Prepare the crust as for a pork pie. Cut a pound of veal cutlet and a quarter of a pound of ham into dice, season with a teaspoonful of salt and another of black pepper, put the meat into the crust, and finish as for pork pie. ”

“ They can also be made the same shape as small pork pie by moulding the paste round the bottom of a bottle, filling the case with meat, and [308] covering with a lid. They are rather tiresome to get into a good shape, but practice soon overcomes this difficulty.
(b) Fill a pie dish with alternate layers of beef, mutton, and bacon, all thinly sliced; season between each layer with chopped onion (boiled) , chopped apple, sage, pepper, and salt; pour in a little good gravy, and bake with a crust over it for 1⁄2 hour. The onion, sage, apple and seasoning should be well mixed together. ”

“ 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. ”

“ Unless you have a brick oven do not attempt this dish, as it requires a long and even baking, which no stove oven can give. Make a good pie crust and line a large pan, one holding about 6 quarts; in the bottom put a layer of thin slices of onions, then a layer of lean salt pork, which has been previously browned in the frying pan, next place a layer of peeled apples, which sprinkle with a little brown sugar, using 1⁄2 lb. sugar to 3 lbs. apples; then begin with onions, which sprinkle with pepper, pork and apples again, and so on until the dish is full. ”

“ A tasty way is to cut the crust into biscuits, place close together on top of the meat and bake. More dainty to serve than the single crust. A cream gravy or some left from the rib is nice with this pie. Any of the lean meat makes a nice pie, made the same as the above.
PORK CAKE WITHOUT LARD.
Over 1 lb. fat salt pork, chopped very fine, pour a pint of boiling water. While it is cooling, sift 9 cups flour with 1 heaping teaspoon soda and 2 of cream tartar, stir in 2 cups sugar and 1 of molasses, 4 eggs, teaspoon of all kinds spice, 2 lbs. ”

“ Yorkshire pork-pie is made in the same way, with the omission of the apples, sugar, and nutmeg, and the addition of sage to the seasoning.
Sausage (No. 1) . 6 lbs. lean fresh pork. 3 lbs. fat fresh pork. 12 teaspoonfuls powdered sage. [126] 6 teaspoonfuls black pepper. 6 teaspoonfuls salt. 2 teaspoonfuls powdered mace. 2 teaspoonfuls powdered cloves. 1 grated nutmeg.
Grind the meat, fat and lean, in a sausage-mill, or chop it very fine. The mill is better, and the grinding does not occupy one-tenth of the time that chopping does, to say nothing of the labor. ”

“ If it is very lean, it should be rubbed with fresh lard or butter when put into the pan. A stuffing might be made of bread crumbs, chopped sage and onions, pepper and salt, and baked separately on a pie dish; this method is better than putting it in the meat, as many persons have a great aversion to its flavor. A loin weighing about six pounds will roast in two hours; allow more time if it should be very fat. Make a gravy with flour stirred into the pork drippings. ”

“ The gates and dykes and banks came bursting at me through the mist, as if they cried as plainly as could be, "A boy with Somebody-else's pork pie! ”

“ A breast of veal will make two two-quart basin pies; half a pound of nice corned pork, cut in thin slices and parboiled with the meat, will make it very nice, and very little, if any, butter will be required for the pie; when pork is used not other salt will be necessary. Many are fond of thin slices of sweet ham cooked with the veal for pie. ”

“ Have some stock made from pork [69] bones which has been flavoured with about one ounce of whole mixed spice and pepper and salt. When the pie is warm, cut a small hole in the top and pour into it as much of the stock as the pie will hold. When cold it will have jelly inside it.
HASH (ORDINARY)
Cut up into slices any cold meat, removing all fat and sinews. Put in a saucepan an ounce of butter and a tablespoonful of flour. Mix together when hot, and add a pint of stock; colour it with browning, and add salt and pepper to taste and a teaspoonful of Worcester sauce. ”

“ When young, they are of a pale delicate brown; as they grow older, the color is deeper and redder.
A nice way of serving up cold chicken, or pieces of cold fresh meat, is to make them into a meat pie. The gizzards, livers, and necks of poultry, parboiled, are good for the same purpose. If you wish to bake your meat pie, line a deep earthen or tin pan with paste made of flour, cold water, and lard; use but little lard, for the fat of the meat will shorten the crust. Lay in your bits of meat, or chicken, with two or three slices of salt pork ”

“ Ingredients.—1 lb. of cold roast pork, 2 tablespoonfuls of mashed potato, 1 teaspoonful of parboiled and finely-chopped onion, 1⁄4 of a pint of sour cream or milk (about) , salt and pepper, brown breadcrumbs, 1⁄4 a pint of gravy.
Method.—Remove the skin and greater part of the fat from the meat, chop it finely, and add to it the onion. Season highly with salt and pepper, and work in sufficient sour cream or milk to bind the mixture together. Coat a well-buttered mould or pie-dish thickly with brown breadcrumbs, put in the mixture, and bake for about 3⁄4 of an hour in a moderate oven. ”

“ Under the malign influence of Peace, sausages have become tasteless and pork-pies nothing but pies with pork in them; the crust chiefly plaster-of-Paris, and the meat not an essential element, soft and seductive and fused with the pastry, but an alien assortment of half-cooked cubes. I can understand that after a great war a certain deterioration must set in, but I fail to see why sausages and pork-pies, if made at all, should not be made as well as ever, especially as you get such a long price for them. ”

“ Stir meat thru pot pie.
For the pot pie dough:
To 2 cups of flour add a little salt, 1 egg, beaten and enough milk to make a stiff dough. Roll out thin (1⁄8") on floured board and cut into 2" squares. Equally good with veal or pork.
PENNSYLVANIA DUTCH BEEF WITH ONIONS 11⁄2 lbs. boiled beef 2 tablespoons butter 1 tablespoon vinegar 1 onion 2 tablespoons flour 1 pinch of pepper 1⁄2 cup meat stock salt
Mince the onion. Simmer in butter until soft. Add flour and simmer until brown. To this add vinegar, salt, pepper and meat stock and let come to a boil. ”

“ Apples for pies should be pared, cored, and sliced very thin. If green, stew them before they are baked.
If you have saved enough of the dripping of roast beef, veal, or pork, (skimmed and put away in a covered crock) it will be good shortening for common pies—far superior to salt butter, and much lighter. Salt renders pastry hard and heavy.
Never use suet for baked paste. It is only for dumplings and pot-pies. Bread dough, or any dough made with yeast, is not good when boiled, becoming tough and leathery, and being very unwholesome. ”

“ Send it to table with peas pudding, melted butter, turnips, carrots, or greens. If it is wanted to be dressed sooner, it may be hastened by putting a little fresh salt on it every day. It will then be ready in half the time, but it will not be quite so tender.—To dress a leg of pork like goose, first parboil it, then take off the skin, and roast it. Baste it with butter, and make a savoury powder of finely minced or dried and powdered sage, ground black pepper, and bread crumbs rubbed together through a cullender ”

“ Place one and one-half cups of milk in a saucepan and add six tablespoons of flour and stir to dissolve, and then bring to a boil and cook for three minutes. Add the prepared dried beef and two tablespoons of finely minced parsley and let simmer slowly until the popovers are ready.
Cut a slice from the tops of the popovers and fill them with the prepared creamed beef. Place a tiny dot of butter on top of each popover and dust lightly with paprika.
KIDNEY PIE
The meat pie can be made to be an economical dish. These pies are served in the Chelsea Coffee House in London. ”

“ Cook for just thirty minutes; then drain off the water, and mash and beat the potatoes with a fork. Beat the fish, butter, salt, pepper, and milk into the potato. Shape the mixture into round, flat cakes, and fry brown on both sides in pork fat.
The pork is cut into slices and fried rather slowly until crisp and brown. The pan is then placed on a hotter part of the fire, and the pork removed; and as soon as the fat is smoking hot, the cakes should be put in to brown. Serve the cakes on a hot dish, garnishing them with the slices of crisp pork. ”

“ When washed, put a good seasoning of spices and salt. Set it over a fire in a stewpan, that will just hold the meat: put a piece of butter, and, covering close, let it simmer in its own steam till it shrink. It must be cool before it be put into the pie. Chicken’s sweetbreads, giblets, pigeon’s meat, almost any thing will make a good pie, if well seasoned, and made tender by stewing. A forcemeat may be put under and over, of cold chicken or veal, fat bacon, shred ham, herbs, bread, and seasoning, bound with an egg or two, or in balls. Or instead of crust, use an earthen pie form. ”

“ Pierce the meat in several places with a knife, and into each hole thus made put a strip of pork; lay the beef in an earthen pan, with a bay leaf, a sprig of thyme, four sprigs of parsley, two onions, medium size, with a clove stuck in each, half a blade of mace, half a carrot and turnip, a wine-glass of cooking-sherry, and a gallon of water, with half a salt-spoonful of pepper. The pan should not be much larger than the meat. Cover closely, using a common flour and water paste round the edges to prevent the steam escaping, and set in a good oven three hours. ”

“ Everybody likes a light crust, a little brown, and not excessively rich, better than one that is half butter or lard, and baked white.
Cherries should not be stewed or stoned for pies. Apples, after they are pared, cut, and cored, should be washed. Steam pumpkin and squash, or stew it with very little water. Meat for pies must not be chopped till after it is cold.
After a little practice and observation, it will be just as well to omit weighing the materials for pastry. One very heaping handful of flour will make a common-sized pie ”

“ For family pies, suet may be used instead of butter or lard for the crust, and clarified beef-dripping answers very well where economy is an object. Pieces of underdone roast or boiled meat may in pies be used very advantageously; but always remove the bone from pie-meat, unless it be chicken or game. We have directed that the meat shall be cut smaller than is usually the case; for on trial we have found it much more tender, more easily helped, and with more gravy, than when put into the dish in one or two large steaks. ”

“ Have ready about 1/2 pint of very strong gravy, pour it through a funnel into the hole at the top, stop up the hole with a small leaf of baked paste, and put the pie away until wanted for use. Should it acquire too much colour in the baking, cover it with white paper, as the crust should not in the least degree be burnt. Mushrooms, truffles, and many other ingredients, may be added to enrich the flavour of these pies, and the very fleshy parts of the meat may be larded. These pies are more frequently served cold than hot, and form excellent dishes for cold suppers or breakfasts. ”

“ Sliced thin, and placed between thin slices of bread, make delicious sandwiches. Chopped fine, with hard-boiled eggs and mayonnaise, make nice sandwiches. Many boil pork and beef tongues fresh. An old brown tongue is an abomination. The saltpeter gives the pink look canned tongues have; the salt and sugar flavor nicely.
When fresh, tongues are nice for mince pies. They may be corned with the hams and boiled and skinned and hot vinegar seasoned with salt and pepper poured over them ”

“ Do not place the spit too near the fire, lest the skin should burn and blister. A leg of pork will require from three to four hours to roast. Moisten it all the time by brushing it with sweet oil, or with fresh butter tied in a rag. To baste it with its own dripping will [117] make the skin tough and hard. Skim the fat carefully from the gravy, which should be thickened with a little flour.
A roast leg of pork should always be accompanied by apple-sauce, and by mashed potato and mashed turnips. ”

“ When tender, pick the meat from most of the bones, leaving a few small ones to give shape to the pie; roll the meat in well-beaten eggs; three will suffice to wet it; then roll it in flour; cover the pie-dish with part of the paste, rolled about a quarter of an inch thick. Cut a strip of crust to place around the edge of the dish, and lay the meat in neatly, cutting in a few bits of butter, two table-spoonfuls will do, and pour over the meat the water in which it was cooked, which should have boiled down so as to leave only enough to make the pie juicy. ”