Mitoon of Pork

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Cookery of England

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<

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