Pork Pies

Ingredients

• Crust for chicken pies
• Pork meat, cut into small pieces
• Coarse sea salt
• Black pepper
• 1 teaspoon powdered sage
• 1 well-beaten egg

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.

1. Prepare a crust similar to that used for chicken pies.

2. Cut the pork meat into pieces the size of a small nut, keeping lean and fat separate.

3. Season the meat with pepper, salt, and sage.

4. Pack the fat and lean meat into the pie in alternate layers until filled.

5. Cover with the top crust, decorate as desired, and brush with the beaten egg.

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

7. Stew the bones and trimmings of the pork to make gravy.

8. Boil the gravy until it jellies when cold, then strain, thicken, and flavor.

9. Once the pie is done, raise the top crust and fill it with gravy.

10. Serve the remaining gravy in a tureen.