Raised pork pie
Pork second courses
This is a festival dish but well worth making. Start at least one day ahead because you are making stock to jell. Don't schedule anything else for the two days you are working on this recipe. Serve with a green salad and beer. The best books for this kind of recipe are Jane Grigson's Good Things and Charcuterie and French Pork Cookery. Elizabeth David has some meat pie ish recipes and Diana Kennedy as well. It is amazing if you make your own lard but then you need a three day weekend. I really should look into purchasing a pig, but then I would have to buy a freezer to go with it.
Share:
Comments