Post by gracoman on Feb 3, 2017 9:50:05 GMT -5
Some background is in order for this awesome recipe.
This Cheshire Pork Pie is an updated version of the recipe for Cheshire Pork Pie found in The Art of Cookery Made Plain and Easy by Hannah Glasse, which was first published in 1747. This cookbook is available for free download on Google Books or can be purchased on Amazon. Hannah Glass was the original kitchen diva. Her cookbook was wildly popular in the Colonies as well as England and it was THE cookbook for over one hundred years. Historical figures such as George Washington, Ben Franklin, and Thomas Jefferson all had copies in their Libraries. Ben Franklin went so far as to have it translated into French so his personal cook(s) could make use of it during his time in France.
The Art of Cookery Made Plain and Easy suffered the same issues publications endure today as it was widely counterfeited and measures had to be taken against its forgery.
Sadly, Ms. Glasse came into financial difficulties and was forced to sell the copyright to her beloved book. It didn't help much as she spent some time in debtors prison soon after. She published other books after her release but they never took off.
Meat pies were far more popular than fruit pies at the time and the tender, flaky pie crusts we know today were not the norm for this period. The crusts were not much more than flour, water, and salt. They baked hard and were considered more of a cooking vessel for the contents than an important component of the dish. This was not always the case but it certainly was the norm.
The original recipe for Cheshire Pork Pie from The Art of Cookery Made Plain and Easy by Hannah Glasse, 1745
TO MAKE A CHESHIRE PORK PIE:
Take a loin of pork, skin it, cut it into steaks, season it with salt, nutmeg, pepper; make a good crust, lay a layer of pork, then a large layer of pippins pared and cored, a little sugar, enough to sweeten the pie, then another layer of pork; put in half a pint of white wine, lay some butter on top, and close your pie: if your pie be large, it will take a pint of white wine.
Recipes from this era assumed the user had a strong background in cookery so the instructions seem vague by today's standards. No ingredient amounts, cooking temps, or times are given. These recipes are from a time when daughters learned how to cook by practicing with their mothers. Such specific information was unnecessary.
There are many interpretations of this recipe found online by culinary historians. I used a combination of a few of these. It is a wonderful creation and was a great hit at my dinner table. A keeper for sure.
First, make a heavily buttered pastry dough. A half pound of butter goes into 2 cups of unbleached all purpose flour. Divide the dough in half, cover in plastic wrap and refrigerate for at least 15 minutes and up to overnight. We are not counting calories here. Sorry but I didn't take any pix of this. Flour and I make a mess.
Next, peel and slice 2 tart apples (pippins), I used Granny Smith's, and lightly brown in butter
Set the apples aside and pour 1 cup dry vermouth (or any other dry white wine) into the pan and reduce by 1/2.
Roll out the dough and line a deep dish pie plate with it cutting off the excess. Plase first layer of pork tenderloin sliced to 1/4" medallions. Season well with salt freshly cracked black pepper and freshly grated nutmeg.
Top this with a layer of apples and 1 tablespoon of sugar. The main recipe I used called for 3 tablespoons sugar total but I cut that down to 2. Surprisingly 3 may have worked just fine.
Add another layer of seasoned pork medallions, apples, and sugar. Pour in the reserved reduced wine, close the pie and decorate. Decoration was an important part of meat pie cookery during this era and may be considered just as important as the filling. Some folks became famous for their intricate decoration abilities. Finally, paint the top crust with an egg wash of 1 egg whisked with 1 tsp water.
Bake at 350ºF for 45 minutes to an hour. Mine went an hour.
Served
Nutmeg was a common ingredient in those days and was used in almost everything. The nutmeg, sugar combination may sound odd but it worked wonderfully with this pie.
Another interpretation with video
This Cheshire Pork Pie is an updated version of the recipe for Cheshire Pork Pie found in The Art of Cookery Made Plain and Easy by Hannah Glasse, which was first published in 1747. This cookbook is available for free download on Google Books or can be purchased on Amazon. Hannah Glass was the original kitchen diva. Her cookbook was wildly popular in the Colonies as well as England and it was THE cookbook for over one hundred years. Historical figures such as George Washington, Ben Franklin, and Thomas Jefferson all had copies in their Libraries. Ben Franklin went so far as to have it translated into French so his personal cook(s) could make use of it during his time in France.
The Art of Cookery Made Plain and Easy suffered the same issues publications endure today as it was widely counterfeited and measures had to be taken against its forgery.
Sadly, Ms. Glasse came into financial difficulties and was forced to sell the copyright to her beloved book. It didn't help much as she spent some time in debtors prison soon after. She published other books after her release but they never took off.
Meat pies were far more popular than fruit pies at the time and the tender, flaky pie crusts we know today were not the norm for this period. The crusts were not much more than flour, water, and salt. They baked hard and were considered more of a cooking vessel for the contents than an important component of the dish. This was not always the case but it certainly was the norm.
The original recipe for Cheshire Pork Pie from The Art of Cookery Made Plain and Easy by Hannah Glasse, 1745
TO MAKE A CHESHIRE PORK PIE:
Take a loin of pork, skin it, cut it into steaks, season it with salt, nutmeg, pepper; make a good crust, lay a layer of pork, then a large layer of pippins pared and cored, a little sugar, enough to sweeten the pie, then another layer of pork; put in half a pint of white wine, lay some butter on top, and close your pie: if your pie be large, it will take a pint of white wine.
Recipes from this era assumed the user had a strong background in cookery so the instructions seem vague by today's standards. No ingredient amounts, cooking temps, or times are given. These recipes are from a time when daughters learned how to cook by practicing with their mothers. Such specific information was unnecessary.
There are many interpretations of this recipe found online by culinary historians. I used a combination of a few of these. It is a wonderful creation and was a great hit at my dinner table. A keeper for sure.
First, make a heavily buttered pastry dough. A half pound of butter goes into 2 cups of unbleached all purpose flour. Divide the dough in half, cover in plastic wrap and refrigerate for at least 15 minutes and up to overnight. We are not counting calories here. Sorry but I didn't take any pix of this. Flour and I make a mess.
Next, peel and slice 2 tart apples (pippins), I used Granny Smith's, and lightly brown in butter
Set the apples aside and pour 1 cup dry vermouth (or any other dry white wine) into the pan and reduce by 1/2.
Roll out the dough and line a deep dish pie plate with it cutting off the excess. Plase first layer of pork tenderloin sliced to 1/4" medallions. Season well with salt freshly cracked black pepper and freshly grated nutmeg.
Top this with a layer of apples and 1 tablespoon of sugar. The main recipe I used called for 3 tablespoons sugar total but I cut that down to 2. Surprisingly 3 may have worked just fine.
Add another layer of seasoned pork medallions, apples, and sugar. Pour in the reserved reduced wine, close the pie and decorate. Decoration was an important part of meat pie cookery during this era and may be considered just as important as the filling. Some folks became famous for their intricate decoration abilities. Finally, paint the top crust with an egg wash of 1 egg whisked with 1 tsp water.
Bake at 350ºF for 45 minutes to an hour. Mine went an hour.
Served
Nutmeg was a common ingredient in those days and was used in almost everything. The nutmeg, sugar combination may sound odd but it worked wonderfully with this pie.
Another interpretation with video