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 97

Pork-pies or pasties are made with the same kind of crust as I have described, but, instead of being raised, it is rolled out, and then cut into pieces of a proper size for the top and bottom, with a long piece of the necessary width for the sides. The bottom is cemented to the walls with egg, the two parts which are to adhere being pinched together; and the crust is filled with well-seasoned meat, put in layers of fat and lean as before; the lid is then put on, and after it has been made to adhere to the walls, it is washed over with a feather dipped in white of egg.

‘These pies,’ continues Mrs. Loudon, ‘are frequently baked in a tin which is made so as only to support the walls, and is fastened on one side with a kind of skewer, which may be drawn out, so as to allow the tin to be removed without breaking the crust. As, however, the sides sometimes look too pale when the pie is baked in a tin, the pie may be put into the oven again for a few minutes after the tin is removed in order that the walls may be properly browned.’