An eighteenth-century recipe from Chester. This pie is very different from most of those we make today. It is exceptionally good, but it must be served as follows: cut a triangle from the crust and lay it upside down on the uncut part. Cut another triangle and lay it right way up on one side of the first plate. Lift out a chop and place beside the pastry. Take out
Trim all fat from the chops and rub
Lay the remaining pork chops on top, dot with dabs of the remaining butter and pour in the wine.
Roll out the crust to at least
Bake in the centre of a hot
©1980 The Estate of Elizabeth Ayrton