Pork Mince Pies
A historical recipe from Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott).
A historical recipe
Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Project Gutenberg eBook #9101.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers, by Lea, Elizabeth E. (Elizabeth Ellicott). Digitised by Project Gutenberg, eBook #9101 (https://www.gutenberg.org/ebooks/9101). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 1 ingredient
- two heads nicely washed
Method
- Take pieces of fresh pork that have been left from sausage meat, or any trimmings of the hams or shoulders;
- boil them, then chop.
- Have two heads nicely washed and cleaned, boil, pick out the bones and chop them;
- mix with the other meat, and season as you do other mince pies, they do not require any suet.
- The lower crust of mince pies need not be so rich as the top;
- always cut several places in the top crust with scissors, to keep the juice from wasting.
- When you warm mince pies, do it gradually, and do not have the crust scorched.
- Some prefer them cold.
- When the pies are very plain, a little preserve syrup, and a glass of wine added is an improvement.
Plating
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