MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Melton Mowbray Pork Pie
  Categories: British, Pies, Pork
       Yield: 8 servings
  
       2 lb Diced pork shoulder meat
            1/4“” cubes
       1 ts Salt and pepper
     1/2 ts Ground sage or 2-3 leaves
       1 pn Each of dry mustard andi
            Allspice
       1    Pork and veal bones
       2    Onions, chopped
       1    Bay leaf
       2    Or 3 sprigs of marjoram &
            Thyme
       8 oz Lard (yum)
       1 lb Flour
     2/3 c  Milk mixed half and half w/
            Water
       1    Egg, lightly beaten
  
   Mix the meat, salt, pepper, herbs and spices and set aside. To make
   the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4
   cups of water for two hours or until the liquid is reduced to 2 1/3
   cups. Cool, degrease and refrigerate until it starts to jell. To make
   the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon
   of salt until it is the consistency of breadcrumbs. Boil the rest of
   the fat with the milk and water. Make a well in the mound of flour and
   while stirring with a wooden spoon, mix in the boiling liquid. Knead
   and leave to rest for 10 minutes.
 
   To make the casing or “coffyn”, roll out three-quarters of the dough
   into a circle 3/4 thick. Flour the outside of the tin and stand it in
   the centre of the dough. Work the dough up the sides of the tin and
   then gently remove the tin leaving you with a pie casing. Fill it
   immediately with the meat mixture as it is likely to collapse. Roll
   out the remaining dough into a circle slightly larger than the
   diameter of the casing, to form the lid.
 
   Preheat the oven to 400F  Dampen the top edge of the pie and gently
   press on the lid. Crimp the edge. Make a hole in the centre of the lid
   and decorate it with pastry leaves. Place on a baking dish and bake in
   the preheated oven for 20 minutes and then reduce the heat to 300
   degrees F and bake for 1 3/4 hours.  If necessary place some aluminim
   foil on the top to prevent burning. Remove from the oven and allow to
   cool completely.  Pour the chilled stock through the hole in the lid
   and refrigerate Serve Cold.
   
   From: Julie Bertholf Date: 04 Jan 97 Meal-Master Format Recipes
   (Mailing List) Ä
  
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