Name: Excellent Pork Pies to Eat Cold
Ingredients: trimmings from a hog; meat from a sweet-bone (if needed); coarse sea salt; common pie crust

Excellent Pork Pies to Eat Cold

Oven, in the book's wordsA slow oven

Ingredients

trimmings from a hog
meat from a sweet-bone (if needed)
coarse sea salt
common pie crust

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Cut the trimmings off the hog.
Beat the meat with a rolling pin.
Season the meat with coarse sea salt.
Keep the lean and fat separate.

Assemble the pie

Roll out the pie crust into a round or oval shape.
Layer the lean meat and then the fat in the crust.
Alternatively, mix the lean and fat together.
Fill the pie to the top.
Place the lid on the pie.
Cut the edge smoothly.
Pinch the edge closed.

Bake

Bake in a slow oven at 300°F (150°C) until cooked through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Hog trimmings: Supply the meat and fat of the filling, with the fat adding moisture and richness as it cooks.
Meat from a sweet-bone: Adds lean meat to the filling, giving it body and savory flavor.
Common pie crust: Encloses the filling, holding its shape and keeping it contained while it bakes.