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| | Pork Pie Home Page (Site not responding. Last check: 2007-11-01) |
 | | There are many versions -- the Cheshire pork pie, made with apples, is especially fine -- but the most famous of all is the Melton Mowbray raised pork pie, crammed with sage-flecked, tiny chinks of pork, glistening in rich pork jelly, and encased in a freestanding, crisp, golden crust. |
 | | The English technique of turning pigmeat into pork pies is so old that it is impossible to put a precise date on it, certainly the first recorded recipe for pork pies was in 1390 by the cooks at the Court of Richard II. |
 | | This developed to pork pies baked in a moulded container in noble or royal households because there was more elegance in presenting the resultant formed and decorated pie at the table, rather than the shapeless Roman cust. |
| www.lloydich.com /porkpie.htm (1049 words) |
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