Yorkshire Pork Pie.
Chop lean pork somewhat coarsely; butter a pudding dish and line with
good paste; put in the pork interspersed with minced onion and hard
boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
sage. Now and then dust with flour and drop in a bit of butter. When all
the meat is in, dredge with flour and stick small pieces of butter quite
thickly all over it. Cover with puff paste, cut a slit in the middle of
the crust and bake ½ an hour for each lb. of meat. When it begins to
brown, wash the crust with the white of an egg. It will give a fine
gloss to it
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