Wayne Boatwright wrote:
>
> Melton Mowbray Pork Pie
>
> Stock
> 1 pound Meaty pork bones
> 1 pound Meaty veal bones
> 1 each Large onion, quartered
> 1 each Large bay leaf
> 6 cups Water
>
> Simmer together slowly for 2-1/2 to 3 hours, or until liquid is reduced to
> 3 cups. Cool, degrease, and refrigerate until it starts to jell.
>
> Filling
> 1 pound lean pork shoulder, cut in ¼" dice
> 1 pound Veal shoulder, cut in ¼" dice
> ½ pound Ham, uncooked, cut in ¼" dice
> 3 each Rashers bacon, finely diced
> 2 tablespoons Worcestershire sauce
> 1 teaspoon Fresh sage, finely chopped
> 1 teaspoon Fresh thyme, finely chopped
> 1 teaspoon Fresh marjoram, finely chopped
> 1 teaspoon Salt
> 1 teaspoon Freshly ground black pepper
> 1 teaspoon Anchovy paste
> ½ teaspoon Dry mustard
> ½ teaspoon Ground mace
> ½ teaspoon Ground allspice
>
> Combine all ingredients and moisten with ½ cup jellied stock.
>
> Raised Pastry
> 1 pound Plain flour
> ½ pound Leaf lard
> 1 teaspoon Salt
> 1 each Egg yolk
> ½ cup Rich milk
>
> In a large mixing bowl, combine flour and salt. Rub 2 ounces of the lard
> into the flour mixture until it is the consistency of breadcrumbs. Make a
> well in the center of the flour mixture and add the egg yolk. Gently heat
> the remaining lard in the milk until it is melted. Pour lard mixture into
> the well while stirring with a wooden spoon. Work into a soft, pliable but
> not sticky ball of dough. Transfer to a lightly floured surface and knead
> until it is smooth and elastic. Cover and leave to rest in a warm place
> for 20-30 minutes.
>
> Assembly
>
> To make the casing or "coffin", roll out three-quarters of the dough into a
> circle ¾" thick. Flour the outside of a straight-sided tin and stand it in
> the center of the dough. Work the dough up the sides of the tin, place on
> a rimmed baking sheet, and gently remove the tin leaving a raised pie
> casing.
>
> Fill the casing immediately with the meat mixture as it is likely to
> collapse otherwise. Roll out the remaining dough into a circle slightly
> larger than the diameter of the casing , to form the lid.
>
> Preheat oven to 400°F. Dampen the top edge of the pie and gently press on
> the lid. Crimp the edge. Make a hole in the center of the lid and
> decorate it with pastry leaves. Bake in the preheated oven for 20 minutes,
> then reduce the heat to 300°F and bake for an additional 2-1/4 hours.
>
>

TY Wayne! Thought I'd lost the recipe in the transmission.