Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Entrée Pies >> Melton Mowbray

Print this Recipe    Melton Mowbray

Melton Mowbray Pie
Servings: 20

1 lb pork shoulder, cubed
1 lb veal shoulder, cubed
1 lb ham (uncooked),cubed
2 tb Worcestershire sauce
1 ts thyme
1/2 ts sage
1/2 ts salt
1/4 ts pepper
2 sm onions, chopped fine
4 eggs, hard cooked, halved
3 pkgs gelatin, unflavoured
2 c canned bouillon

pie pastry
cream

Cut meat in 1/2" cubes, mix with Worcestershire sauce, onion and
seasonings. Make pastry and roll out 1/4" thin. Line a 9x5 loaf
pan. Spoon half of meat mixture into shell. Place 4 eggs in a
line down center and top with remaining meat mixture. Top with a
crust, and decorate with pastry as desired. Make 2 holes to allow
steam to vent and for later additions. Brush pastry with cream
and bake at 375 F about 20 minutes. Reduce heat to 250 F and bake
for 1 1/2 hours longer or until meat is tender.

Mix gelatin as package directs with bouillon. Pour into holes in
top of lid until you can see the liquid. Top up until it no longer
goes down. Allow to cool then, store in the refrigerator. Serve
in 1/2" slices as an appetizer.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.