On 1/30/2013 4:44 PM, sf wrote:
> On Wed, 30 Jan 2013 13:52:02 -0500, James Silverton
> > wrote:
>
>> On 1/30/2013 1:45 PM, sf wrote:
>>> On Wed, 30 Jan 2013 10:08:24 -0500, James Silverton
>>> > wrote:
>>>
>>>> I seem to remember pork pies with affection from my childhood. They had
>>>> a fairly light crust and the meat was in small pieces but far from a
>>>> pate and not dry at all. Apples were also used in some pies. I also
>>>> recall that there was quite a bit of gelatine near the crust. The pies I
>>>> remember were large and were served in slices.
>>> I love apples with pork and I'd try making one of those for myself -
>>> but gelatin reminds me of pate.... so is pork pie a pate en croute?
>>> http://farm2.static.flickr.com/1071/...d89fef2ac4.jpg
>>>
>> I seem to remember that the gelatin was clear. I think Gary has got it
>> right in his post on this topic today.
> He included a recipe? I must have missed it.
>
He gave a link to a recipe:

http://www.bbc.co.uk/food/recipes/raisedporkpie_684



--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.