Mitoon of Pork

Name: Mitoon of Pork
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 8 rashers of bacon (fairly lean); 1 lb. (½ k.) forcemeat; 1 lb. (½ k.) cooked pork, all fat and skin removed, and cut in thin neat slices; 1 teaspoon mace; salt and pepper; salt and pepper; 1½ oz. (45 g.) butter; ½ pint (3 dl.) good brown gravy; 8 rashers of bacon (fairly lean)

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

From a North Country collection of recipes. The suffix ‘oon’, sometimes used in English cookery, means ‘great’ or ‘large’, from the Spanish or Italian, but I cannot trace the exact meaning of the name. The original quantities in this recipe would have served 16 or 20, so it would have been a large dish indeed.

Ingredients

8 rashers of bacon (fairly lean)
1 lb. (½ k.) forcemeat<

Europe
United Kingdom
Main course
Gluten-free
England

Method

Heavily butter a soufflé dish or a round casserole. Line it with the rashers of bacon, which should not be too fat. Press down a layer of forcemeat about ½ inch (1 cm.) thick. On this put a double overlapp