A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Some prefer to cook the meat until partly done, before putting into the crust. When the paste has risen and begins to take color, place the pie at the bottom of the oven with paper over it, as it will require at least two hours of baking.
Preserved exactly as written in the original source
Make a good plain paste
Take from two and a half to three pounds of the thick ends of a loin of pork, with very little fat on it
Cut into very thin slices three inches long by two inches wide
Put a layer at the bottom of a pie-dish
Wash and chop finely a handful of parsley, also an onion
Sprinkle a small portion of these over the pork, and a little pepper and salt
Add another layer of pork, and over that some more of the seasoning, only be sparing of the nutmeg
Continue this till the dish is full
Pour into the dish a cupful of stock or water, and a spoonful or two of catsup
Modern guidance to help you succeed with this vintage recipe
Layering thin slices of pork creates maximum surface area for seasoning penetration and ensures even cooking throughout the filling. The long, slow baking at lower heat (after initial high heat sets the crust) breaks down the pork's connective tissue into gelatin, creating a savory, cohesive filling that slices cleanly when cooled. The liquid (stock plus catsup) prevents the lean pork from drying out during the extended baking time while also dissolving collagen into a natural gravy that sets when chilled.
This pie is ideal for advance preparation. Make it 1-2 days ahead, cool completely, then refrigerate. The filling will set into a sliceable texture as it chills. The flavors also meld and improve overnight. Serve cold or bring to room temperature for 30 minutes before serving.
Once cooled to room temperature, wrap the pie tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The pie can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. This pie is traditionally served cold or at room temperature, but can be reheated in a 300°F oven for 20-25 minutes if desired.
AI-generated tips from Chef Cecil's culinary database
This pie is ideal for advance preparation. Make it 1-2 days ahead, cool completely, then refrigerate. The filling will set into a sliceable texture as it chills. The flavors also meld and improve overnight. Serve cold or bring to room temperature for 30 minutes before serving.
Once cooled to room temperature, wrap the pie tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days. The pie can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving. This pie is traditionally served cold or at room temperature, but can be reheated in a 300°F oven for 20-25 minutes if desired.
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Put a little paste around the edge of the dish
Put on the cover and place the pie in a rather hot oven
When the paste has risen and begins to take color, place the pie at the bottom of the oven, with some paper over it, as it will require to be baked at least two hours
