Pork pies are a staple of the British Isles; you find them most
everywhere.

Melton Mowbray happens to be one of the more well-known. It's not a
brand, but refers to the area in which it was fiorast made. Certain
spices give the cold meat a unique flavor and mixed with the aspic
produces a gastronomical delight in many.

The pie is eated cold and can be usually found in a "Ploughman's
lunch" - although there are many variations of such a meal. It's
often times accompanied by, say, Cheshire cheese, and pickled onions.

This recipe prepares 1 pork pie, which will serve 4-6-8, depending on
the portions. It's quite a heavy pie.

There are three parts to this pie, jelly, crust and filling. Of
course, as we all know, one important ingredient to good cooking is
"preparation"; so get all this stuff ready beforehand.

Ingredients:
10 - 12 oz. of jellied stock
1 ½ lbs. lean pork
Seasoning mixture
1 lb hot water crust pastry

First, the jelly.

If you want to be authentic, then go to the butcher and ask him for
pigs' feet, and have him cut them up into chunks. Either that or you
can go to work on them with a cleaver, like I do. Don't forget to
split the hooves.

Put them in a pan and cover them completely with water; make certain
that you have enough (you may have to add a little while it's
cooking). You just want to make sure that you have enough liquid
(perhaps 10 - 12 ounces is enough) for the pie. Boil this for a couple
of hours or so, skim the fat from the top after it cools and you can
put this aside for later. If you cool it, it will gel, but just put it
on the stove for a couple of minutes to liquify.

The short cut is to get the powered gelatin and prepare as directed
using chicken stock.. I have done it both ways at once then mixed
them, to insure an adequate supply. Works great!!

Next, prepare the spices to be mixed in with the meat.

Spices:
½ oz. salt
½ tsp. pepper
¼ tsp. cayenne
¼ tsp. ground mace
Pinch of ground ginger
Pinch of dried sage and marjoram

Mix these together, and you can experiment yourself by adding a little
more of this or that depending on your taste preference, but these are
the spices that give it the distinctive flavor.

Meat:
Get 1 ½ pounds of fairly lean ground pork ; you might ask the butcher
to give you some that's not ground too much; rather "chopped"..

Mix the spices thoroughly into the meat, cover and put aside for
later.

Pastry:
This is a hot water crust, and this is what you will need.

1 lb. flour
5oz. lard
½tsp. salt
1¼ cups milk/water mixture (10 oz.)

Mix flour and salt
Bring lard and milk/water mix. to a boil.
Pour into flour, mixing with wooden spoon
Mix until smooth consitency
When cool enough to handle, knead for ten minutes.
You can add a little flour if too sticky.

You will need a hinged pie pan. I bought a couple of different sizes
and shapes, but about 9 inches in diameter and 3 or 4 inches thick
seems to work..

Grease the pan very well with lard
Roll out the dough, saving about 1/3 for the top (roll that out, too)
Line the pan with the dough
Add half the meat; pour in a "little" cold stock.
Add rest of meat.
Cover with pastry lid; dampen and crimp edges.
Make a hole in the middle; decorate with shapes made from scraps of
pastry.
Brush top with beaten egg

Recipe calls for fastening a piece of wax paper over the top and
baking.

Bake in hot oven (425°F) for 12 minutes Reduce heat to 350°F for 2 to
2 ½ hours

Maybe 20 minutes before it's finished, remove hinged pie tin, brush
sides of pie with beaten egg, and return to oven for twenty minutes.

Ideally, the pie sould be a nice golden brown, remove from oven, allow
to cool, and add the jellied stock through the hole in the middle
until it overflows. You may want to check back several times, as the
liquid is quickly absorbed and more can be added.

Add as much jellied stock as you can. The aspic is especially
refreshing.

Allow to cool and enjoy!
--
mad

In article >,
Mack A. Damia > wrote:

> Pork pies are a staple of the British Isles; you find them most
> everywhere.
>
> Melton Mowbray happens to be one of the more well-known. It's not a
> brand, but refers to the area in which it was fiorast made. Certain
> spices give the cold meat a unique flavor and mixed with the aspic
> produces a gastronomical delight in many.
>
> The pie is eated cold and can be usually found in a "Ploughman's
> lunch" - although there are many variations of such a meal. It's
> often times accompanied by, say, Cheshire cheese, and pickled onions.
>
> This recipe prepares 1 pork pie, which will serve 4-6-8, depending on
> the portions. It's quite a heavy pie.
>
> There are three parts to this pie, jelly, crust and filling. Of
> course, as we all know, one important ingredient to good cooking is
> "preparation"; so get all this stuff ready beforehand.
>
> Ingredients:
> 10 - 12 oz. of jellied stock
> 1 ½ lbs. lean pork
> Seasoning mixture
> 1 lb hot water crust pastry
>
> First, the jelly.
>
> If you want to be authentic, then go to the butcher and ask him for
> pigs' feet, and have him cut them up into chunks. Either that or you
> can go to work on them with a cleaver, like I do. Don't forget to
> split the hooves.
>
> Put them in a pan and cover them completely with water; make certain
> that you have enough (you may have to add a little while it's
> cooking). You just want to make sure that you have enough liquid
> (perhaps 10 - 12 ounces is enough) for the pie. Boil this for a couple
> of hours or so, skim the fat from the top after it cools and you can
> put this aside for later. If you cool it, it will gel, but just put it
> on the stove for a couple of minutes to liquify.
>
> The short cut is to get the powered gelatin and prepare as directed
> using chicken stock.. I have done it both ways at once then mixed
> them, to insure an adequate supply. Works great!!
>
> Next, prepare the spices to be mixed in with the meat.
>
> Spices:
> ½ oz. salt
> ½ tsp. pepper
> ¼ tsp. cayenne
> ¼ tsp. ground mace
> Pinch of ground ginger
> Pinch of dried sage and marjoram
>
> Mix these together, and you can experiment yourself by adding a little
> more of this or that depending on your taste preference, but these are
> the spices that give it the distinctive flavor.
>
> Meat:
> Get 1 ½ pounds of fairly lean ground pork ; you might ask the butcher
> to give you some that's not ground too much; rather "chopped"..
>
> Mix the spices thoroughly into the meat, cover and put aside for
> later.
>
> Pastry:
> This is a hot water crust, and this is what you will need.
>
> 1 lb. flour
> 5oz. lard
> ½tsp. salt
> 1¼ cups milk/water mixture (10 oz.)
>
> Mix flour and salt
> Bring lard and milk/water mix. to a boil.
> Pour into flour, mixing with wooden spoon
> Mix until smooth consitency
> When cool enough to handle, knead for ten minutes.
> You can add a little flour if too sticky.
>
> You will need a hinged pie pan. I bought a couple of different sizes
> and shapes, but about 9 inches in diameter and 3 or 4 inches thick
> seems to work..
>
> Grease the pan very well with lard
> Roll out the dough, saving about 1/3 for the top (roll that out, too)
> Line the pan with the dough
> Add half the meat; pour in a "little" cold stock.
> Add rest of meat.
> Cover with pastry lid; dampen and crimp edges.
> Make a hole in the middle; decorate with shapes made from scraps of
> pastry.
> Brush top with beaten egg
>
> Recipe calls for fastening a piece of wax paper over the top and
> baking.
>
> Bake in hot oven (425°F) for 12 minutes Reduce heat to 350°F for 2 to
> 2 ½ hours
>
> Maybe 20 minutes before it's finished, remove hinged pie tin, brush
> sides of pie with beaten egg, and return to oven for twenty minutes.
>
> Ideally, the pie sould be a nice golden brown, remove from oven, allow
> to cool, and add the jellied stock through the hole in the middle
> until it overflows. You may want to check back several times, as the
> liquid is quickly absorbed and more can be added.
>
> Add as much jellied stock as you can. The aspic is especially
> refreshing.
>
> Allow to cool and enjoy!

Stored to disk out of sheer curiosity. :-)
I used to have a hinged pan but tossed it when the non-stick coating
wore off. I frequently make a cold jelled stock recipe (calves foot
jelly) for dad so am familiar with the concept.

Thanks for posting this!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Mack A. Damia wrote:

> produces a gastronomical delight in many.

...and gastronomical distress in the others.

-sw

In article >,
Sqwertz > wrote:

> Mack A. Damia wrote:
>
> > produces a gastronomical delight in many.
>
> ..and gastronomical distress in the others.
>
> -sw

Don't knock the concept until you've tried it babe.
Pigs foot stock (due to the collagen content) is good for those with
degenerative disk disease, which is all too common.

You may learn that to your sorrow as you age.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 04 May 2009 12:20:31 -0500, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> Mack A. Damia wrote:
>>
>> > produces a gastronomical delight in many.
>>
>> ..and gastronomical distress in the others.
>>
>> -sw
>
>Don't knock the concept until you've tried it babe.
>Pigs foot stock (due to the collagen content) is good for those with
>degenerative disk disease, which is all too common.
>
>You may learn that to your sorrow as you age.

With a hiatal hernia, I must be careful. I'm 62 years old, too, and
these youngsters have something to learn about aging! It just takes
time.

Never thought I'd get here, too, but all of a sudden........

The jelly is indeed soothing to the digestive tract. The heavy lard
crust may be distressing to some.
--
mad

The two main differences between a M-M pork pie and others are that a)
pork should be uncured and b) it is cooked free-standing, ie not in any
sort of mold/dish/ring.

I've seen them made where people have prepared the case by spreading the
pastry over a special wooden form, I've substituted various glasses. I
do prefer to do it this way but handling the hot water pastry is a right
fiddle. I have also bought some special cases from Lakeland (UK
Kitchenware shop) but prefer the freestanding result

Steve

Mack A. Damia wrote:

> Melton Mowbray happens to be one of the more well-known. It's not a
> brand, but refers to the area in which it was fiorast made. Certain
> spices give the cold meat a unique flavor and mixed with the aspic
> produces a gastronomical delight in many.

Mack A. Damia wrote:
> Pork pies are a staple of the British Isles; you find them most
> everywhere.
>
> Melton Mowbray happens to be one of the more well-known. It's not a
> brand, but refers to the area in which it was fiorast made. Certain
> spices give the cold meat a unique flavor and mixed with the aspic
> produces a gastronomical delight in many.
>
> The pie is eated cold and can be usually found in a "Ploughman's
> lunch" - although there are many variations of such a meal. It's
> often times accompanied by, say, Cheshire cheese, and pickled onions.
>
> This recipe prepares 1 pork pie, which will serve 4-6-8, depending on
> the portions. It's quite a heavy pie.
>
> There are three parts to this pie, jelly, crust and filling. Of
> course, as we all know, one important ingredient to good cooking is
> "preparation"; so get all this stuff ready beforehand.
>
> Ingredients:
> 10 - 12 oz. of jellied stock
> 1 ½ lbs. lean pork
> Seasoning mixture
> 1 lb hot water crust pastry
>
> First, the jelly.
>
> If you want to be authentic, then go to the butcher and ask him for
> pigs' feet, and have him cut them up into chunks. Either that or you
> can go to work on them with a cleaver, like I do. Don't forget to
> split the hooves.
>
> Put them in a pan and cover them completely with water; make certain
> that you have enough (you may have to add a little while it's
> cooking). You just want to make sure that you have enough liquid
> (perhaps 10 - 12 ounces is enough) for the pie. Boil this for a couple
> of hours or so, skim the fat from the top after it cools and you can
> put this aside for later. If you cool it, it will gel, but just put it
> on the stove for a couple of minutes to liquify.
>
> The short cut is to get the powered gelatin and prepare as directed
> using chicken stock.. I have done it both ways at once then mixed
> them, to insure an adequate supply. Works great!!
>
> Next, prepare the spices to be mixed in with the meat.
>
> Spices:
> ½ oz. salt
> ½ tsp. pepper
> ¼ tsp. cayenne
> ¼ tsp. ground mace
> Pinch of ground ginger
> Pinch of dried sage and marjoram
>
> Mix these together, and you can experiment yourself by adding a little
> more of this or that depending on your taste preference, but these are
> the spices that give it the distinctive flavor.
>
> Meat:
> Get 1 ½ pounds of fairly lean ground pork ; you might ask the butcher
> to give you some that's not ground too much; rather "chopped"..
>
> Mix the spices thoroughly into the meat, cover and put aside for
> later.
>
> Pastry:
> This is a hot water crust, and this is what you will need.
>
> 1 lb. flour
> 5oz. lard
> ½tsp. salt
> 1¼ cups milk/water mixture (10 oz.)
>
> Mix flour and salt
> Bring lard and milk/water mix. to a boil.
> Pour into flour, mixing with wooden spoon
> Mix until smooth consitency
> When cool enough to handle, knead for ten minutes.
> You can add a little flour if too sticky.
>
> You will need a hinged pie pan. I bought a couple of different sizes
> and shapes, but about 9 inches in diameter and 3 or 4 inches thick
> seems to work..
>
> Grease the pan very well with lard
> Roll out the dough, saving about 1/3 for the top (roll that out, too)
> Line the pan with the dough
> Add half the meat; pour in a "little" cold stock.
> Add rest of meat.
> Cover with pastry lid; dampen and crimp edges.
> Make a hole in the middle; decorate with shapes made from scraps of
> pastry.
> Brush top with beaten egg
>
> Recipe calls for fastening a piece of wax paper over the top and
> baking.
>
> Bake in hot oven (425°F) for 12 minutes Reduce heat to 350°F for 2 to
> 2 ½ hours
>
> Maybe 20 minutes before it's finished, remove hinged pie tin, brush
> sides of pie with beaten egg, and return to oven for twenty minutes.
>
> Ideally, the pie sould be a nice golden brown, remove from oven, allow
> to cool, and add the jellied stock through the hole in the middle
> until it overflows. You may want to check back several times, as the
> liquid is quickly absorbed and more can be added.
>
> Add as much jellied stock as you can. The aspic is especially
> refreshing.
>
> Allow to cool and enjoy!

Saved. This looks pretty definitive, but then I am from the USA.

--
Jean B.

Mack A. Damia wrote:
> On Mon, 04 May 2009 12:20:31 -0500, Omelet >
> wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> Mack A. Damia wrote:
>>>
>>>> produces a gastronomical delight in many.
>>> ..and gastronomical distress in the others.
>>>
>>> -sw
>> Don't knock the concept until you've tried it babe.
>> Pigs foot stock (due to the collagen content) is good for those with
>> degenerative disk disease, which is all too common.
>>
>> You may learn that to your sorrow as you age.
>
> With a hiatal hernia, I must be careful. I'm 62 years old, too, and
> these youngsters have something to learn about aging! It just takes
> time.
>
> Never thought I'd get here, too, but all of a sudden........
>
> The jelly is indeed soothing to the digestive tract. The heavy lard
> crust may be distressing to some.

I have an HH. I eat the problematic foods earlier in the day.
Well, I did. Now I mainly don't eat too late.

--
Jean B.

On Mon, 04 May 2009 13:54:57 -0400, "Jean B." > wrote:

>Mack A. Damia wrote:
>> On Mon, 04 May 2009 12:20:31 -0500, Omelet >
>> wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>> Mack A. Damia wrote:
>>>>
>>>>> produces a gastronomical delight in many.
>>>> ..and gastronomical distress in the others.
>>>>
>>>> -sw
>>> Don't knock the concept until you've tried it babe.
>>> Pigs foot stock (due to the collagen content) is good for those with
>>> degenerative disk disease, which is all too common.
>>>
>>> You may learn that to your sorrow as you age.
>>
>> With a hiatal hernia, I must be careful. I'm 62 years old, too, and
>> these youngsters have something to learn about aging! It just takes
>> time.
>>
>> Never thought I'd get here, too, but all of a sudden........
>>
>> The jelly is indeed soothing to the digestive tract. The heavy lard
>> crust may be distressing to some.
>
>I have an HH. I eat the problematic foods earlier in the day.
>Well, I did. Now I mainly don't eat too late.

Can't eat anything "heavy" four hours before I go to sleep. I also
have Omaprozol that I can take morning and night.

When it became severe six years ago, I had to raise the head of my bed
six inches - not just more pillows - actually, sleeping on a slant.

The drug eventually healed it to a point where I can sleep flat, but
I'd better watch what I eat in the last four hours of my day....
--
mad

"Mack A. Damia" > wrote in message
news
>
> Pork pies are a staple of the British Isles; you find them most
> everywhere.
>
> Melton Mowbray happens to be one of the more well-known. It's not a
> brand, but refers to the area in which it was fiorast made. Certain
> spices give the cold meat a unique flavor and mixed with the aspic
> produces a gastronomical delight in many.
>
> The pie is eated cold and can be usually found in a "Ploughman's
> lunch" - although there are many variations of such a meal. It's
> often times accompanied by, say, Cheshire cheese, and pickled onions.
>
> This recipe prepares 1 pork pie, which will serve 4-6-8, depending on
> the portions. It's quite a heavy pie.
>
> There are three parts to this pie, jelly, crust and filling. Of
> course, as we all know, one important ingredient to good cooking is
> "preparation"; so get all this stuff ready beforehand.
>
> Ingredients:
> 10 - 12 oz. of jellied stock
> 1 ½ lbs. lean pork
> Seasoning mixture
> 1 lb hot water crust pastry
>
> First, the jelly.
>
> If you want to be authentic, then go to the butcher and ask him for
> pigs' feet, and have him cut them up into chunks. Either that or you
> can go to work on them with a cleaver, like I do. Don't forget to
> split the hooves.
>
> Put them in a pan and cover them completely with water; make certain
> that you have enough (you may have to add a little while it's
> cooking). You just want to make sure that you have enough liquid
> (perhaps 10 - 12 ounces is enough) for the pie. Boil this for a couple
> of hours or so, skim the fat from the top after it cools and you can
> put this aside for later. If you cool it, it will gel, but just put it
> on the stove for a couple of minutes to liquify.
>
> The short cut is to get the powered gelatin and prepare as directed
> using chicken stock.. I have done it both ways at once then mixed
> them, to insure an adequate supply. Works great!!
>
> Next, prepare the spices to be mixed in with the meat.
>
> Spices:
> ½ oz. salt
> ½ tsp. pepper
> ¼ tsp. cayenne
> ¼ tsp. ground mace
> Pinch of ground ginger
> Pinch of dried sage and marjoram
>
> Mix these together, and you can experiment yourself by adding a little
> more of this or that depending on your taste preference, but these are
> the spices that give it the distinctive flavor.
>
> Meat:
> Get 1 ½ pounds of fairly lean ground pork ; you might ask the butcher
> to give you some that's not ground too much; rather "chopped"..
>
> Mix the spices thoroughly into the meat, cover and put aside for
> later.
>
> Pastry:
> This is a hot water crust, and this is what you will need.
>
> 1 lb. flour
> 5oz. lard
> ½tsp. salt
> 1¼ cups milk/water mixture (10 oz.)
>
> Mix flour and salt
> Bring lard and milk/water mix. to a boil.
> Pour into flour, mixing with wooden spoon
> Mix until smooth consitency
> When cool enough to handle, knead for ten minutes.
> You can add a little flour if too sticky.
>
> You will need a hinged pie pan. I bought a couple of different sizes
> and shapes, but about 9 inches in diameter and 3 or 4 inches thick
> seems to work..
>
> Grease the pan very well with lard
> Roll out the dough, saving about 1/3 for the top (roll that out, too)
> Line the pan with the dough
> Add half the meat; pour in a "little" cold stock.
> Add rest of meat.
> Cover with pastry lid; dampen and crimp edges.
> Make a hole in the middle; decorate with shapes made from scraps of
> pastry.
> Brush top with beaten egg
>
> Recipe calls for fastening a piece of wax paper over the top and
> baking.
>
> Bake in hot oven (425°F) for 12 minutes Reduce heat to 350°F for 2 to
> 2 ½ hours
>
> Maybe 20 minutes before it's finished, remove hinged pie tin, brush
> sides of pie with beaten egg, and return to oven for twenty minutes.
>
> Ideally, the pie sould be a nice golden brown, remove from oven, allow
> to cool, and add the jellied stock through the hole in the middle
> until it overflows. You may want to check back several times, as the
> liquid is quickly absorbed and more can be added.
>
> Add as much jellied stock as you can. The aspic is especially
> refreshing.
>
> Allow to cool and enjoy!
> --
> mad
>
Thank you for posting this. I've always wanted to know how a pork pie was
made. I've saved the recipe. It's something that I would enjoy, but I'm
not too sure about my husband.
Janet

On Mon, 4 May 2009 14:34:04 -0600, "Janet Bostwick"
> wrote:

>
>"Mack A. Damia" > wrote in message
>news
>>
>> Pork pies are a staple of the British Isles; you find them most
>> everywhere.
>>
>> Melton Mowbray happens to be one of the more well-known. It's not a
>> brand, but refers to the area in which it was fiorast made. Certain
>> spices give the cold meat a unique flavor and mixed with the aspic
>> produces a gastronomical delight in many.
>>
>> The pie is eated cold and can be usually found in a "Ploughman's
>> lunch" - although there are many variations of such a meal. It's
>> often times accompanied by, say, Cheshire cheese, and pickled onions.
>>
>> This recipe prepares 1 pork pie, which will serve 4-6-8, depending on
>> the portions. It's quite a heavy pie.
>>
>> There are three parts to this pie, jelly, crust and filling. Of
>> course, as we all know, one important ingredient to good cooking is
>> "preparation"; so get all this stuff ready beforehand.
>>
>> Ingredients:
>> 10 - 12 oz. of jellied stock
>> 1 ½ lbs. lean pork
>> Seasoning mixture
>> 1 lb hot water crust pastry
>>
>> First, the jelly.
>>
>> If you want to be authentic, then go to the butcher and ask him for
>> pigs' feet, and have him cut them up into chunks. Either that or you
>> can go to work on them with a cleaver, like I do. Don't forget to
>> split the hooves.
>>
>> Put them in a pan and cover them completely with water; make certain
>> that you have enough (you may have to add a little while it's
>> cooking). You just want to make sure that you have enough liquid
>> (perhaps 10 - 12 ounces is enough) for the pie. Boil this for a couple
>> of hours or so, skim the fat from the top after it cools and you can
>> put this aside for later. If you cool it, it will gel, but just put it
>> on the stove for a couple of minutes to liquify.
>>
>> The short cut is to get the powered gelatin and prepare as directed
>> using chicken stock.. I have done it both ways at once then mixed
>> them, to insure an adequate supply. Works great!!
>>
>> Next, prepare the spices to be mixed in with the meat.
>>
>> Spices:
>> ½ oz. salt
>> ½ tsp. pepper
>> ¼ tsp. cayenne
>> ¼ tsp. ground mace
>> Pinch of ground ginger
>> Pinch of dried sage and marjoram
>>
>> Mix these together, and you can experiment yourself by adding a little
>> more of this or that depending on your taste preference, but these are
>> the spices that give it the distinctive flavor.
>>
>> Meat:
>> Get 1 ½ pounds of fairly lean ground pork ; you might ask the butcher
>> to give you some that's not ground too much; rather "chopped"..
>>
>> Mix the spices thoroughly into the meat, cover and put aside for
>> later.
>>
>> Pastry:
>> This is a hot water crust, and this is what you will need.
>>
>> 1 lb. flour
>> 5oz. lard
>> ½tsp. salt
>> 1¼ cups milk/water mixture (10 oz.)
>>
>> Mix flour and salt
>> Bring lard and milk/water mix. to a boil.
>> Pour into flour, mixing with wooden spoon
>> Mix until smooth consitency
>> When cool enough to handle, knead for ten minutes.
>> You can add a little flour if too sticky.
>>
>> You will need a hinged pie pan. I bought a couple of different sizes
>> and shapes, but about 9 inches in diameter and 3 or 4 inches thick
>> seems to work..
>>
>> Grease the pan very well with lard
>> Roll out the dough, saving about 1/3 for the top (roll that out, too)
>> Line the pan with the dough
>> Add half the meat; pour in a "little" cold stock.
>> Add rest of meat.
>> Cover with pastry lid; dampen and crimp edges.
>> Make a hole in the middle; decorate with shapes made from scraps of
>> pastry.
>> Brush top with beaten egg
>>
>> Recipe calls for fastening a piece of wax paper over the top and
>> baking.
>>
>> Bake in hot oven (425°F) for 12 minutes Reduce heat to 350°F for 2 to
>> 2 ½ hours
>>
>> Maybe 20 minutes before it's finished, remove hinged pie tin, brush
>> sides of pie with beaten egg, and return to oven for twenty minutes.
>>
>> Ideally, the pie sould be a nice golden brown, remove from oven, allow
>> to cool, and add the jellied stock through the hole in the middle
>> until it overflows. You may want to check back several times, as the
>> liquid is quickly absorbed and more can be added.
>>
>> Add as much jellied stock as you can. The aspic is especially
>> refreshing.
>>
>> Allow to cool and enjoy!
>> --
>> mad
>>
>Thank you for posting this. I've always wanted to know how a pork pie was
>made. I've saved the recipe. It's something that I would enjoy, but I'm
>not too sure about my husband.
>Janet

My cousin from Lancashire was a hospital caterer before he retired. He
served Princess Di on one occasion.

He tasted this after he visited me in Pennsylvania fifteen years ago
and gave it an "excellent". Last time I made it a few years ago,
though, I used my Mexican oven with no graded thermostat, and it
didn't turn out too well.

Just don't overcook it. You don't want the meat to be dry.
--
mad

Mack A. Damia wrote:
> On Mon, 04 May 2009 13:54:57 -0400, "Jean B." > wrote:
>
>> Mack A. Damia wrote:
>>> On Mon, 04 May 2009 12:20:31 -0500, Omelet >
>>> wrote:
>>>
>>>> In article >,
>>>> Sqwertz > wrote:
>>>>
>>>>> Mack A. Damia wrote:
>>>>>
>>>>>> produces a gastronomical delight in many.
>>>>> ..and gastronomical distress in the others.
>>>>>
>>>>> -sw
>>>> Don't knock the concept until you've tried it babe.
>>>> Pigs foot stock (due to the collagen content) is good for those with
>>>> degenerative disk disease, which is all too common.
>>>>
>>>> You may learn that to your sorrow as you age.
>>> With a hiatal hernia, I must be careful. I'm 62 years old, too, and
>>> these youngsters have something to learn about aging! It just takes
>>> time.
>>>
>>> Never thought I'd get here, too, but all of a sudden........
>>>
>>> The jelly is indeed soothing to the digestive tract. The heavy lard
>>> crust may be distressing to some.
>> I have an HH. I eat the problematic foods earlier in the day.
>> Well, I did. Now I mainly don't eat too late.
>
> Can't eat anything "heavy" four hours before I go to sleep. I also
> have Omaprozol that I can take morning and night.
>
> When it became severe six years ago, I had to raise the head of my bed
> six inches - not just more pillows - actually, sleeping on a slant.
>
> The drug eventually healed it to a point where I can sleep flat, but
> I'd better watch what I eat in the last four hours of my day....

Ditto re the Omaprozol twice a day. That really helps. I haven't
elevated the head of my bed but should.

--
Jean B.

Mack A. Damia wrote:
>
> My cousin from Lancashire was a hospital caterer before he retired.
> He
> served Princess Di on one occasion.
>
> He tasted this after he visited me in Pennsylvania fifteen years ago
> and gave it an "excellent". Last time I made it a few years ago,
> though, I used my Mexican oven with no graded thermostat, and it
> didn't turn out too well.
>
> Just don't overcook it. You don't want the meat to be dry.

Thank you for posting. It brought back a lot of memories. I also
remember a similar pie, but with a hard-boiled egg in the centre. I
believe it's called a gala pie, so I suppose that egg was considered
pretty fancy!

Dora

On Mon, 4 May 2009 20:09:27 -0400, "Dora" > wrote:

>Mack A. Damia wrote:
>>
>> My cousin from Lancashire was a hospital caterer before he retired.
>> He
>> served Princess Di on one occasion.
>>
>> He tasted this after he visited me in Pennsylvania fifteen years ago
>> and gave it an "excellent". Last time I made it a few years ago,
>> though, I used my Mexican oven with no graded thermostat, and it
>> didn't turn out too well.
>>
>> Just don't overcook it. You don't want the meat to be dry.
>
>Thank you for posting. It brought back a lot of memories. I also
>remember a similar pie, but with a hard-boiled egg in the centre. I
>believe it's called a gala pie, so I suppose that egg was considered
>pretty fancy!

You're very welcome.

Yes, I have heard of the egg in the middle. I think Melton Mowbrays
are traditionally served that way.

Some explanations and a photo. Many folks can't abide with eating it
cold.

http://en.wikipedia.org/wiki/Pork_pie

One of my favorite foods; I went for over twenty years without tasting
one and I was just craving a pork pie. I returned to England in 1977
and fondly recall taking the train from Lancaster to Glasgow. Time
enough to pop off at occasional stations on the trip - pork pies and
scalding hot tea available along with other stuff right on the
platform.

I expect it hasn't changed much.
--
mad

> Yes, I have heard of the egg in the middle. I think Melton Mowbrays
> are traditionally served that way.
No they are not !

>>Many folks can't abide with eating it cold.
I have seen them served hot covered in pease pudding with an option of
mint sauce. A combination too horrid to consider trying as far as I am
concerned. This may be a London thing.

Steve

Steve Y wrote:
>> Yes, I have heard of the egg in the middle. I think Melton
>> Mowbrays
>> are traditionally served that way.
> No they are not !
>
>>> Many folks can't abide with eating it cold.

> I have seen them served hot covered in pease pudding with an option
> of
> mint sauce. A combination too horrid to consider trying as far as I
> am
> concerned. This may be a London thing.
>
> Steve

Oh, gosh. I'm a Londoner but I've never heard of it. Ugh.
Londoners consider all pork pies to be from "up north".
And - pork pies *have* to be eaten cold or they're not pork pies! <G>

Dora

Done a bit more research and it looks like it was Mushy Peas rather than
Pease Pudding and it seems to have it's roots in Yorkshire rather than
London.

Still not tempted to try it tho

Steve


Dora wrote:
> Steve Y wrote:
>>> Yes, I have heard of the egg in the middle. I think Melton Mowbrays
>>> are traditionally served that way.
>> No they are not !
>>
>>>> Many folks can't abide with eating it cold.
>
>> I have seen them served hot covered in pease pudding with an option of
>> mint sauce. A combination too horrid to consider trying as far as I am
>> concerned. This may be a London thing.
>>
>> Steve
>
> Oh, gosh. I'm a Londoner but I've never heard of it. Ugh.
> Londoners consider all pork pies to be from "up north".
> And - pork pies *have* to be eaten cold or they're not pork pies! <G>
>
> Dora

Steve Y wrote:
> Done a bit more research and it looks like it was Mushy Peas rather
> than Pease Pudding and it seems to have it's roots in Yorkshire
> rather than London.
>
> Still not tempted to try it tho
>
> Steve

Mushy peas, or pease pudding - they're both yucky!

I actually only like peas in "mangetout" form or eaten raw straight from
the pod in the garden

S

Dora wrote:
> Steve Y wrote:
>> Done a bit more research and it looks like it was Mushy Peas rather
>> than Pease Pudding and it seems to have it's roots in Yorkshire
>> rather than London.
>>
>> Still not tempted to try it tho
>>
>> Steve
>
> Mushy peas, or pease pudding - they're both yucky!

Steve Y wrote:
> I actually only like peas in "mangetout" form or eaten raw straight
> from the pod in the garden
>
> S
Young peas, simmered in water with tiny pearl onions and a little
butter, are tasty.

Am not sure when my dislike started but have now stopped trying.

Possibly my first exposure to them in the 60s ? I now object to their
presence as much as I do sweetcorn. Perhaps their mutual sweetness is a
common factor ? Apart from when in season, peas were the only canned
veg we were offered at home . We didn't have a freeze so no frozen
food. Choice between "garden" and "processed" peas was a hard one.

Will try growing some in garden this year, other half does like them
when she does her "fish + chips"

S

Dora wrote:
> Steve Y wrote:
>> I actually only like peas in "mangetout" form or eaten raw straight
>> from the pod in the garden
>>
>> S
> Young peas, simmered in water with tiny pearl onions and a little
> butter, are tasty.

On Tue, 5 May 2009 08:43:03 -0400, "Dora" > wrote:

>Steve Y wrote:
>>> Yes, I have heard of the egg in the middle. I think Melton
>>> Mowbrays
>>> are traditionally served that way.
>> No they are not !
>>
>>>> Many folks can't abide with eating it cold.
>
>> I have seen them served hot covered in pease pudding with an option
>> of
>> mint sauce. A combination too horrid to consider trying as far as I
>> am
>> concerned. This may be a London thing.
>>
>> Steve
>
>Oh, gosh. I'm a Londoner but I've never heard of it. Ugh.
>Londoners consider all pork pies to be from "up north".
>And - pork pies *have* to be eaten cold or they're not pork pies! <G>

Yes indeed. If it is heated, then it's not a "pork pie" in the
traditional English sense of the world.

An important feature of the pork pie is the jelly - which would be
like water if heated!

No way, Jose.
--
mad

Steve Y wrote:
>
> > Yes, I have heard of the egg in the middle. I think Melton Mowbrays
> > are traditionally served that way.
> No they are not !
>
> >>Many folks can't abide with eating it cold.
> I have seen them served hot covered in pease pudding with an option of
> mint sauce. A combination too horrid to consider trying as far as I am
> concerned. This may be a London thing.
>
> Steve


Definitely *not* a London thing. Saveloys and pease pudding is very East
London however

You mean mushy peas?

You can buy them in specialty shops - or make your own with peas and
pea soup.
--
mad


On Tue, 05 May 2009 21:33:43 +0200, Steve Y >
wrote:

>Am not sure when my dislike started but have now stopped trying.
>
>Possibly my first exposure to them in the 60s ? I now object to their
>presence as much as I do sweetcorn. Perhaps their mutual sweetness is a
>common factor ? Apart from when in season, peas were the only canned
>veg we were offered at home . We didn't have a freeze so no frozen
>food. Choice between "garden" and "processed" peas was a hard one.
>
>Will try growing some in garden this year, other half does like them
>when she does her "fish + chips"
>
>S
>
>Dora wrote:
>> Steve Y wrote:
>>> I actually only like peas in "mangetout" form or eaten raw straight
>>> from the pod in the garden
>>>
>>> S
>> Young peas, simmered in water with tiny pearl onions and a little
>> butter, are tasty.

On Tue, 5 May 2009 08:43:03 -0400, "Dora" > wrote:

>Steve Y wrote:
>>> Yes, I have heard of the egg in the middle. I think Melton
>>> Mowbrays
>>> are traditionally served that way.
>> No they are not !
>>
>>>> Many folks can't abide with eating it cold.
>
>> I have seen them served hot covered in pease pudding with an option
>> of
>> mint sauce. A combination too horrid to consider trying as far as I
>> am
>> concerned. This may be a London thing.
>>
>> Steve
>
>Oh, gosh. I'm a Londoner but I've never heard of it. Ugh.
>Londoners consider all pork pies to be from "up north".
>And - pork pies *have* to be eaten cold or they're not pork pies! <G>

You snobby lot do realize that two of the mankind's greatest
revolutions started - NOT in London - but in the north, particularly
Lancashire.

1. The Industrial Revolution

2. The music revolution of the 1960s

London had nowt to do with 'em.
--
mad

Mack A. Damia wrote:
> On Tue, 5 May 2009 08:43:03 -0400, "Dora" >
> wrote:
>
>> Steve Y wrote:
>>>> Yes, I have heard of the egg in the middle. I think Melton
>>>> Mowbrays
>>>> are traditionally served that way.
>>> No they are not !
>>>
>>>>> Many folks can't abide with eating it cold.
>>
>>> I have seen them served hot covered in pease pudding with an
>>> option
>>> of
>>> mint sauce. A combination too horrid to consider trying as far as
>>> I
>>> am
>>> concerned. This may be a London thing.
>>>
>>> Steve
>>
>> Oh, gosh. I'm a Londoner but I've never heard of it. Ugh.
>> Londoners consider all pork pies to be from "up north".
>> And - pork pies *have* to be eaten cold or they're not pork pies!
>> <G>
>
> You snobby lot do realize that two of the mankind's greatest
> revolutions started - NOT in London - but in the north, particularly
> Lancashire.
>
> 1. The Industrial Revolution
>
> 2. The music revolution of the 1960s
>
> London had nowt to do with 'em.

<chuckle>

On Tue, 05 May 2009 17:39:23 -0600, Arri London >
wrote:

>
>
>Steve Y wrote:
>>
>> > Yes, I have heard of the egg in the middle. I think Melton Mowbrays
>> > are traditionally served that way.
>> No they are not !
>>
>> >>Many folks can't abide with eating it cold.
>> I have seen them served hot covered in pease pudding with an option of
>> mint sauce. A combination too horrid to consider trying as far as I am
>> concerned. This may be a London thing.
>>
>> Steve
>
>
>Definitely *not* a London thing. Saveloys and pease pudding is very East
>London however

Wot about roast beef and Yorkshire pud?
--
mad

"Mack A. Damia" wrote:
>
> On Tue, 05 May 2009 17:39:23 -0600, Arri London >
> wrote:
>
> >
> >
> >Steve Y wrote:
> >>
> >> > Yes, I have heard of the egg in the middle. I think Melton Mowbrays
> >> > are traditionally served that way.
> >> No they are not !
> >>
> >> >>Many folks can't abide with eating it cold.
> >> I have seen them served hot covered in pease pudding with an option of
> >> mint sauce. A combination too horrid to consider trying as far as I am
> >> concerned. This may be a London thing.
> >>
> >> Steve
> >
> >
> >Definitely *not* a London thing. Saveloys and pease pudding is very East
> >London however
>
> Wot about roast beef and Yorkshire pud?
> --
> mad

That's national that is!

On Wed, 06 May 2009 19:11:13 -0600, Arri London >
wrote:

>
>
>"Mack A. Damia" wrote:
>>
>> On Tue, 05 May 2009 17:39:23 -0600, Arri London >
>> wrote:
>>
>> >
>> >
>> >Steve Y wrote:
>> >>
>> >> > Yes, I have heard of the egg in the middle. I think Melton Mowbrays
>> >> > are traditionally served that way.
>> >> No they are not !
>> >>
>> >> >>Many folks can't abide with eating it cold.
>> >> I have seen them served hot covered in pease pudding with an option of
>> >> mint sauce. A combination too horrid to consider trying as far as I am
>> >> concerned. This may be a London thing.
>> >>
>> >> Steve
>> >
>> >
>> >Definitely *not* a London thing. Saveloys and pease pudding is very East
>> >London however
>>
>> Wot about roast beef and Yorkshire pud?
>> --
>> mad
>
>That's national that is!

I like lamb, too - chops and roast leg of.

Gyros when I can get them.
--
mad

On Tue, 5 May 2009 20:52:35 -0400, "Dora" > wrote:

>Mack A. Damia wrote:
>> On Tue, 5 May 2009 08:43:03 -0400, "Dora" >
>> wrote:
>>
>>> Steve Y wrote:
>>>>> Yes, I have heard of the egg in the middle. I think Melton
>>>>> Mowbrays
>>>>> are traditionally served that way.
>>>> No they are not !
>>>>
>>>>>> Many folks can't abide with eating it cold.
>>>
>>>> I have seen them served hot covered in pease pudding with an
>>>> option
>>>> of
>>>> mint sauce. A combination too horrid to consider trying as far as
>>>> I
>>>> am
>>>> concerned. This may be a London thing.
>>>>
>>>> Steve
>>>
>>> Oh, gosh. I'm a Londoner but I've never heard of it. Ugh.
>>> Londoners consider all pork pies to be from "up north".
>>> And - pork pies *have* to be eaten cold or they're not pork pies!
>>> <G>
>>
>> You snobby lot do realize that two of the mankind's greatest
>> revolutions started - NOT in London - but in the north, particularly
>> Lancashire.
>>
>> 1. The Industrial Revolution
>>
>> 2. The music revolution of the 1960s
>>
>> London had nowt to do with 'em.
>
><chuckle>

Chuckle?

Remember Peter Sellers?

He was born in Southsea

Harry Secombe?

Wales

Spike Milligan?

Actually India

The Goon Show?

http://tinyurl.com/dnktze

(Let it load)

Stan Laurel?

Ulverson, Lancashire.

You lot have no humor
--
mad