Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 93

It was Mrs. Brewitt who suggested that Mr. Fred Wright should be asked to give his mother’s recipe for Melton Mowbray Pork Pie which had been in her family for generations. Mr. Wright most generously gave it and thereby saved it for the world, because he has since died and all trace of his mother’s cookery book is lost. Mrs. Brewitt said ‘There are no pies nearly as good.’ When giving the recipe which follows Mr Wright emphasized two important points: the anchovy used as seasoning, and the putting of the hot strong stock made from the gristly bits into the pies directly they come from the oven. ‘Those are the secrets,’ said Mr. Wright.

This recipe has been tested in the Experiment Kitchen of the English Folk Cookery Association and found perfect. It is not difficult to carry out if the directions are carefully followed.

INGREDIENTS: For the hot water crust: Flour 1 stone; lard 4 lb., salt a good handful; water 4 pints.

N.B.— 1 pint of water to 1 lb. lard; a quarter of a stone of flour will make from 2 1/2 to 3 lb. pies.

For the meat filling: Pork 9 lb.; salt 3 oz.; white pepper 1/2 oz.; essence of anchovy 1 dessertspoonful.

N.B.—9 lb. of meat will make 6 pies. There should be quite one-third fat in proportion of two-thirds of lean meat.

TIME: to bake, about 2 to 5 hours or more in a slow oven according to size.