Melton Mowbray Pie


  • hot-water pie crust made from 12 oz. flour
  • lb. lean pork
  • 4 oz. fat pork
  • salt and pepper to taste
  • 6 anchovy fillets or 1 teaspoon anchovy essence
  • ½ teaspoon dried sage
  • about ¼ pint veal stock


Make the pie crust as directed, and prepare the case. Dice the meat, blend with the pounded achovies or essence, add the sage and seasoning, but not too much salt, as anchovies are salt. Fill the case and cover. Bake and finish as for veal and ham pie.