Now, this is something a bit different. I have, over the years, developed a fascination with food and it's associated history. Now that I am once again living in the UK, I feel it appropriate to publish something quintessentially British - an historic and authentic Mrs Beeton's recipe. I have taken this a step further and decided on the Pork Pie, as I am in the Midlands and this indeed hails from this general area - notably the Milton Mawbray Pork Pie. In 1861, "Mrs Beeton's Book of Household Management" was published and became a housewives bible. As a special treat, I have found the pdf link of the original publication for you all to have a snif at!http://www.exclassics.com/beeton/beetpdf1.pdf
INGREDIENTS
For the crust
5 lbs. of lard to 14 lbs. of flour, milk, and water.
For filling the pies
To every 3 lbs. of meat allow 1 oz. of salt, 2–1/4 oz. of pepper, a small quantity of cayenne, 1 pint of water.
Mode.—Rub into the flour a portion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for 1/4 hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form, cut up the pork into pieces the size of a nut, season it in the above proportion, and press it compactly into the pie, in alternate layers of fat and lean, and pour in a small quantity of water; lay on the lid, cut the edges smoothly round, and pinch them together. Bake in a brick oven, which should be slow, as the meat is very solid. Very frequently, the inexperienced cook finds much difficulty in raising the crust. She should bear in mind that it must not be allowed to get cold, or it will fall immediately: to prevent this, the operation should be performed as near the fire as possible. As considerable dexterity and expertness are necessary to raise the crust with the hand only, a glass bottle or small jar may be placed in the middle of the paste, and the crust moulded on this; but be particular that it is kept warm the whole time.
Sufficient.—The proportions for 1 pie are 1 lb. of flour and 3 lbs. of meat.
Seasonable from September to March.
