1 lb pork shoulder, cubed
1 lb veal shoulder, cubed
1 lb ham (uncooked),cubed
1 tsp thyme
1/2 tsp salt
4 eggs, hard cooked, halved
2 cup canned bouillon
2 small onions, chopped fine
2 tbsp worcestershire sauce
1/2 tsp sage
1/4 tsp pepper
3 package gelatin, unflavoured
PASTRY
1 any standard pastry recipe
1 cream
A Recipe for
Melton Mowbray Pie
“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.” |
| Pearl Buck (1892-1973) American Nobel Prize winning author. |
Food Tip |
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This Recipe for Melton Mowbray Pie is one of thousands in the Recipes-to-go Dessert Cookbook.
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| Calvin Trillin |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for Melton Mowbray Pie from the recipe cookbook of Recipes-to-go (Dessert)
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
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Food Tip |
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Herb Tip |
Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings.
Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half
of meat mixture into shell. Place 4 eggs in a line down center and
top with remaining meat mixture. Top with a crust, and decorate with
pastry as desired. Make 2 holes to allow steam to vent and for later
additions. Brush pastry with cream and bake at 375 F about 20
minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til
meat is tender. Mix gelatin as pkg directs with bouillon. Pour into
holes in top of lid until you can see the liquid. Top up until it no
longer goes down. Allow to cool then, store in the refrigerator.
Serve in 1/2" slices as an appetizer.
Serves: 20
Melton Mowbray Pie Recipe brought to you by Recipes To-Go