This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||pork pie|
Plural: pork pies
Description: A good raised pork pie is a wonderful thing and they are enjoying something of a revival. They are called 'raised' because, instead of lining a bowl with pastry and then filling it with chunks of pork meat, the pork is placed on a flat disc of pastry which is then 'raised' around the meat. Using the fingers, the pastry is pulled up, a lid is put on, in which a hole is made, and stock from the cooking of the meat poured in. This sets as aspic around the meat. Good pork, well cooked, will produce a wonderful pie. Traditionally in England, a hard boiled egg was placed in amongst the meat so that when it was sliced, a round of egg white and yolk appeared. Pork pies are such a tradition in England that they were taken up into Cockney rhyming slang to indicate 'lies'.
|An advertisement for Palethorpe's Pork Pies at Cattle Country in Gloucestershire||
Most frequent country: England
See foods and dishes: aspic