thisweekLogin

A period dish

Raised Meat Pie

A free-standing pie of minced pork and beef in a sturdy crust, seasoned with pepper and mace.

Serves 8

The raised pie was the great showpiece of the English table: a crust strong enough to stand without a dish, filled with well-seasoned meat and baked to last. It could be eaten hot or cold and traveled well.

Ingredients

Produce

  • 1 onion

Meat & Poultry

  • 1 lb pork
  • 1 lb beef

Pantry / Durable

  • 4 cup flour
  • 1/2 cup stock

Other

  • 6 oz lard
  • 1/2 tsp mace

Method

  1. Bring lard and water to a boil, pour it over the flour and salt, and beat to a stiff dough. Knead until smooth and press it into a raised shape around a jar or mould.

  2. Mix minced pork and beef with chopped onion, salt, pepper, and mace.

  3. Fill the crust with the meat, pressing it down well, and add a little stock to keep it moist.

  4. Cover with a pastry lid, crimp the edges, and decorate with leaves of spare pastry.

  5. Bake until the crust is golden and firm, about an hour and a half, then cool before cutting.

Adapted from The English Huswife.

Served at

The method in Paris · Paris, France