Pork Pies, Little, Raised

Ingredients

• 2 lb lean pork
• 1 lb all-purpose flour
• 8 oz lard
• 1 teaspoon powdered sage
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ¼ teaspoon coarse sea salt
• ½ cup water
• 1 small onion

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Prepare the stock, meat, and pastry as directed in the recipe for Veal and Ham Pie.

2. Divide the pastry into small pieces and shape them into round or oval forms.

3. Fill each pastry with the meat mixture, sprinkle lightly with sage, and moisten with stock.

4. Cover the pies with pastry lids.

5. Bake in a moderate oven at 350°F (175°C) for about 1 hour.

6. After baking, fill the pies with additional stock.

7. Serve hot or cold.