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Page:Mrs Beeton's Book of Household Management.djvu/731

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RECIPES FOR COOKING PORK

1115.—PORK MOULD.

Ingredients.—1 lb. of cold roast pork, 2 tablespoonfuls of mashed potato, 1 teaspoonful of parboiled and finely-chopped onion, ¼ of a pint of sour cream or milk (about), salt and pepper, brown breadcrumbs, ¼ a pint of gravy.

Method.—Remove the skin and greater part of the fat from the meat, chop it finely, and add to it the onion. Season highly with salt and pepper, and work in sufficient sour cream or milk to bind the mixture together. Coat a well-buttered mould or pie-dish thickly with brown breadcrumbs, put in the mixture, and bake for about ¾ of an hour in a moderate oven. The mixture may also be formed into small cakes, coated with egg and breadcrumbs, and fried. The gravy may be made from the bones and trimmings of the meat, and should be served separately.

Time.—To cook, about ¾ of an hour. Sufficient for 2 or 3 persons.

1116.—PORK PIE.

Ingredients.—1½ lb. of lean pork, 1 lb. of household flour, 6 ozs. of lard, 1 small onion, ¼ of a pint of water, cayenne, pepper and salt.

Method.—Cut the meat into dice, and season it well with salt and pepper. Place the bones in a stewpan, add the onion, salt and pepper, cover with cold water, and simmer for at least 2 hours to extract the gelatine, in order that the gravy, when cold, may be a firm jelly. Put the flour into a large basin, and add to it a good pinch of salt. Boil the lard and water together for 5 minutes, then add it to the flour, stirring it thoroughly until cool enough to be kneaded. Knead until smooth, cover with a cloth, and let the basin stand near the fire for about ½ an hour. Throughout the whole process the paste must be kept warm, otherwise moulding may be extremely difficult; but overheating must also be avoided, for when the paste is too soft it is unable to support its own weight. At the end of this time, re-knead the paste, put aside about ¼ for the lid, and raise the remainder into a round, or oval form, as may be preferred. If an inexperienced worker finds any difficulty in raising the pie by hand alone, a small jar may be placed in the centre of the paste, and the paste moulded over it. When the lower part of the pie has been raised to the necessary shape and thinness, subsequent work may be made much easier by putting in some of the meat, and pressing it firmly down to support the lower part of the pie. Before adding the lid, moisten the meat with 2 or 3 tablespoonfuls of the prepared seasoned gravy; the remainder is re-heated, and added after the pie is baked and still hot. Three or four folds of greased paper should be pinned round the pie to preserve its shape, and prevent it becoming too brown. The pie should be baked for at least 2 hours in a moderate oven, and its appearance is greatly improved by brushing