A Cheshire Pork-Pye

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Loin of Pork, skin it, cut it into Stakes, season it with Salt, Nutmeg, and Pepper; make a good Crust, lay a Layer of Pork, and then a large Layer of Pippins pared and cored, a little Sugar, enough to sweeten the Pye, then another Layer of Pork; put in Half a Pint of White Wine, lay some Butter on the Top, and close your Pye: If your Pye be large, it will take a Pint of White Wine.