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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.
Remove from oven, brush top and sides of casing with beaten egg and return
to the oven for 10-15 minutes, until well browned. Remove from oven and
leave until almost cold.
Heat the remaining stock in a saucepan, then allow to cool slightly. Pour
liquid through the hold in the pastry lid. It may not take all the stock.
Leave in a cool place overnight. (Do not refrigerate). Serve cut in thick
slices.
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.
Remove from oven, brush top and sides of casing with beaten egg and return
to the oven for 10-15 minutes, until well browned. Remove from oven and
leave until almost cold.
Heat the remaining stock in a saucepan, then allow to cool slightly. Pour
liquid through the hold in the pastry lid. It may not take all the stock.
Leave in a cool place overnight. (Do not refrigerate). Serve cut in thick
slices.
