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John and Henry Locke cookery archive, item 2, 1830s?
Page 101
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Pork Pies Into 14 lb of flour rub 4 1/2 of lard add a pint & half of boiling water. Stir it in with a spatula and well knead it with the fists keeping it warm by the fire then mix 5 oz of salt & 4 oz of white pepper with 18 pounds of cut pork. raise the dough on blocks fill it with meat. put on the top. make holes in the centre and ornament. bake an hour and quarter or until the gravy runs out at the top. [illegible] [illegible] pounds
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Pork Pies Into 14 lb of flour rub 4 1/2 of lard add a pint & half of boiling water. Stir it in with a spatula and well knead it with the fists keeping it warm by the fire then mix 5 oz of salt & 4 oz of white pepper with 18 pounds of cut pork. raise the dough on blocks fill it with meat. put on the top. make holes in the centre and ornament. bake an hour and quarter or until the gravy runs out at the top. [illegible] [illegible] pounds
Szathmary Culinary Manuscripts and Cookbooks
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