Ye Olde-tyme Pork Pie
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
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Ingredients
- Two cups of sifted flour
- One-half teaspoon of salt
- three-quarters cup of finely chopped suet
- one-half cup of milk
- One pound of sausage meat
- Two cups of bread crumbs
- One-half cup of grated onions
- Four tablespoons of finely minced parsley
- Eight tablespoons of cream sauce
Method
- The English housewife usually uses individual pans or custard cups for this pie.
- Line either custard cups or individual pie plates with pastry made as follows: Place in a mixing bowl Two cups of sifted flour, One-half teaspoon of salt, One level tablespoon of baking powder.
- Sift to mix and then rub into the flour three-quarters cup of finely chopped suet and mix to a dough with one-half cup of milk or water.
- Roll one-quarter inch thick on floured pastry board and then line the dishes and fill them with the following mixture.
- Place in a bowl One pound of sausage meat, Two cups of bread crumbs, One-half cup of grated onions, Four tablespoons of finely minced parsley, Eight tablespoons of cream sauce or thick brown gravy.
- Mix thoroughly and then divide into five individual pies.
- Cover with the top crust and cut gashes in the top crust.
- Brush with milk or water and bake in a slow oven for one hour.