Double-crust hot water pie filled with chopped cured pork and a whole hard-boiled egg in the centre.
Pork and Egg Pie
When made not as an individual pie, but as a large loaf-type pie to be sold in portions by the grocer, honest-dealing demands that every single slice have a circle of both egg yolk and egg white in its centre - which has led to the ingeniously odd practice of manufacturing a long tubular form of boiled egg specifically for putting into pies
This pie type has been with us for a long time:
Original Receipt from The Forme of Cury by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)
MYLATES OF PORK.
Hewe Pork al to pecys and medle it with ayrenn & chese igrated. do žerto powdour fort safroun & pyneres with salt, make a crust in a trape, bake it wel žerinne, and serue it forth.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY