| Melton Mowbray Pie is a traditional Mediaeval
English receipt. Originally, a pork shoulder was used. The fat was heated
and the grease used in making the crust. The bones and gristle were
boiled with spices to make the gelatin.
However, this is a lot of work, and with boneless pork loin and smoked pork or ham selling for $1.50 to $2.00 Cdn. per pound (as of December 2005), we use the easier method shown on this page.
|1 cup lard
5 to 6 cups all-purpose flour
1 1/2 tsp. salt
2 1/2 water
| Bring the lard, water and salt to a boil.
Ensure the lard is fully melted, then slowly add 5 cups of flour while
stirring. Add more flour if necessary and stir until consistent; it should
form a somewhat greasy looking ball. Knead until perfectly smooth.
Cover with a lid or plastic wrap and let stand in a warm place for half an hour then knead again for two minutes.
lb boneless pork loin
2 1/2 lb smoked pork or ham
2 onions, minced
2 Tbsp. sage
2 Tbsp. pepper
1 tsp. salt
|Trim fat from pork and cut into half inch pieces. Mix in
onion and spices. If using a pork shoulder or leg, remove bones, gristle
and any stringy parts. Pork shoulder or leg works fine, but there is more
work involved in trimming.
You should have about 5 lb total of meat.
1 Tbsp. milk
| Roll out 2/3 of the dough and line a 10 inch
spring form pan. Fill with meat mixture. Roll out remaining dough and arrange
the top crust so that the you overlap the crust lining the pan. Moisten
edges and crimp securely.
Make a hole in the centre of the crust and bake for 3 hours at 325°F. About half an hour before removing the pie from the oven, brush the top crust with with a beaten egg mixed with a tablespoon of milk.
A half hour or so after removing the pie from the oven, bring water and spices to a boil. Remove from heat, and whisk in the gelatin powder. Do not boil the gelatin. Pour this mixture into the centre hole of the pie.
Refrigerate the pie for at least 12 hours. Remove from pan and enjoy!