"Janet Bostwick" > wrote in message
...
> On Wed, 30 Jan 2013 17:03:59 -0000, Janet > wrote:
>
>>In article >, BigC300
says...
>>
>>> >http://www.appletonsbutchers.co.uk/
>>> >--
>>>
>>> Ophelia,
>>> Some of us over here in "the colonies" are a bit ignorant about "pork
>>> pies". I like eating pork but I don't understand how you make a pork
>>> pie? When it is cooked, is the meat still a solid chunk like a pork
>>> chop, or is it ground or shredded up after it is cooked in the pie?
>>
>> The best PP's contain cubed meat (not ground or shredded).
>>
>> http://www.bbc.co.uk/food/recipes/raisedporkpie_684
>>
>> Bacon and fresh raw pork is cubed then packed in the raw pastry.
>>After cooking the pie, through a hole you left in the lid, pour in pork
>>bone-stock to fill any spaces between the meat and pastry. The gelatin-
>>rich stock sets firm when cold. (Pork pie is always eaten cold).
>>
>>
>> Janet UK
> Ah, yes. that explains it. I vaguely remember reading that a long
> time ago.

<g>

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