My grandmother was born in 1888. She was trained as a cook in a large household in northern England. She made pies like this. Never did she measure anything. There were no pounds of this, or ounces of that.. it was all measured in her hand.. She could cook! She passed away in 1976. I still miss her and her food.
My Grandmother taught me this way too. "...a pile about that high, about that much, a pinch, dash, some, to taste..." were all the measurements she used.
I would love to travel into the past same time era , not so much the future tho. I myself am born into the wrong century much like you and many others . That's why I love your videos , even tho I'm not much for technology etc. To go back to a simpler time ;)
If it is time travel, well take me along! I would rather live in a more wholesome time where you worked hard, and felt good about accomplishing something worth while! Sir I love your teachings and the calm peaceful manner you present everything! Thank You!
@@townsends Great video! Question: Could you also fill up the standing crusts with already cooked meat and then bake the crust til they are done?? I was thinking of making a beef or venison stew with small diced carrots, peas, and onions-then stuffing them inside the crust. Would that work????
Thanks - You don't put the liquid in the pie until it is cooked because you don't want the crust to sag. As for vegies - yes some recipes added vegetables or fruit as I noted in the video but many were just meat.
We in the UK have them all the time most shops sell them and they only have meat and jelly in them unless they're fancy plus they're water crust pastry.
I wonder how much you can play around with the filling of these meat pies. I had a weird craving for / curiosity about using bell peppers and onions in the meat mixture.
@@luvondarox way late to this party but that's the great thing with recipes like this you can sorta play about with the filling. Probably would say soften the onions first and let them cool before adding to the meat.
My mother (from Hampshire, England) used to make pies almost exactly like this, except that the hole in the top crust was plugged with a decorative rose of pastry. They were delicious; she often made a large one at Christmas which would feed ten of us with plenty left over.
I agree, totally awesome vids. I am just wondering how long the meat pies will last before you have to through them away if you can't eat them all. I have recently become homeless ( in m truck) and am trying to be as resourceful as possible. My son and I had been talking about making meat pies and then I stumbled on to this site. Thank you sooo much for hosting, promoting and keeping these skills alive.
Your cooking and education has changed my life for the better these past few months! Thank you for all the work and passion you put into your channel :)
These type of pies are really common in the UK. We usually call them pork pies and very nice when accompanied by either English mustard or ploughman's chutney and a nice fine English ale like Old Speckled Hen.
Or some Picalilly, or Branston pickle, or Daddy's Sauce, or Sainbury's Salad Cream...along with a nice cup of tea. Nothing like it on a Saturday after shopping with your mum and Nan! Takes me back! I'm surprised, he didn't suggest mincing the pork and putting an egg in the center! BTW, tossing the crust in my day would have got you a thick ear! LOL!
We only call them pork pies if they ... er... contain pork (surprise!). Exactly the same pies (in outward appearance) may instead contain mutton, in which case they are "mutton pies" or, in the North of England, usually called simply "meat pies".
Mmmm could go for any of those right now, meat and potato pies are one of my favourites, although a good curry pie or steak and gravy is Up there on my list. Although I do hanker for a good old Cornish pasty from time to time which seems to be harder to find in a lot of bakers (I Blame Greggs for this and point blank refuse to spend my money for the greasey crap)
This is a traditional pork pie from a town near me, Melton Mowbray. It has protected status, meaning only pies from the town can be called Melton Mowbray pork pies, similar to things like champagne, or Parma ham. Also, the jelly poured in the hole was originally intended to form a seal around the meat to stop it from going bad 😊
phil wilson - I recently found out the difference between a Melton Mowbray pie and one made elsewhere is that MM pies can’t be made using cured pork whereas other ones probably are.
yeah bread/flour was not like it is now. there was a lot of parasites and saw dust in flour back then. Bread was used as plates and bowls mostly and then fed to dogs or poor people.
Paige Pratt Interesting point. A bread roll which has bee hollowed out will hold soup for a good amount of time. And you can eat the bowl afterwards :-) You might want to put it on a plate though.
I taught Cub Scouts until recently when my boys crossed over to Boy Scouts. I taught them this recipe and they LOVED making it on a campout. Thank you for sharing this :-)
FlashDemonic There are plenty of accounts from numerous cultures of feathers being used as pastry brushes. The feather has the advantage of being cool, and pliant under pressure, unlike fingers which would smear or crush any fine delicate pastry. Pastry-work has been a big deal, especially around Christmas, for centuries.
if ever i win the lottery this man is becoming my personal chef lol love his cooking skills and his genuine interest in the culture and history of it all. He is very nice and welcoming as well. Thank you!
Been watching Townsends since almost the beginning and I am never disappointed! Its not often that you find a channel that can be watched by anyone of any age. Well done good sir!
Not only do I love what I'm seeing here in terms of honest-to-goodness food prep, but Jas, you sir seem like one of the kindest people out there. Clone yourself and spread the love. There. I said it.
In the pre-youtube days I looked all over for historical cooking books. Had to just guess at what things were supposed to look and taste like. This is a dream come true! Love this style of cooking.
I'm binge-watching this videos (broken driving foot, can't do much else) and knitting. This is keeping me sane and I'm learning something at the same time. Love these videos so much that I support them with Patreon. Keep up the fantastic work. Also, every time you go to an historic site, I bookmark their webpage in order to plan a future trip. Love love love your videos!
I think you might just be the most genuine youtuber there is. It's a nice change, seeing someone who seems to really enjoy something that makes other people happy
Ok where's my dinner invitation, it must have been lost in the mail. looks fantastic! I just stumbled across your channel and have only watched a couple videos but subbed right away. You are imparting a wealth of knowledge useful from the bushcrafter to the preper to the curious. Thank you for these videos and for putting in the time and effort they require, you truly are doing us a service in passing along this knowledge! A huge thank you!
I just cannot express how much I love your channel content. Historical preservation is very important to me on a personal level. I benefited from my Scot,Nordic and Choctaw family. The old folks taught me so,so much about the way things used to be. With the exception of modern medicine and a very few other things (communications like this) I feel that the old world was a better place.
Made this for the husband and son, added some potato, carrots, onion and garlic as well to the pie. Followed up with your recipe for Whitepot. Everything was mouth wateringly good. The husband asked if I could cook the stuff more often! LOL. And he is VERY fussy. It was funny, because when I was making the whitepot, he said "Oh, your making lazy mans bread pudding" I guess he used to make something similar a long time ago, and his mother made it too. Just with raisins, not with the dates added. He liked this more. Thanks Jas, for all your lovely recipes.
JLabbie and Poe If you have suggestions for cooking time with modern equipment make sure to pass them along in comments I am sure other folks could benefit. I am glad it turned out so well. Thanks for watching!
This makes me want to make some Cornish Pasties. I use beef, potatoes and carrots in gravy. Except the temperatures are supposed to get up to 110 this week. I'll wait until fall. This sounds good too.
I have been looking for this recipe for years. Anybody who grew up in or near Paterson NJ would see these pies and remember Taylor's Pies. They were so good. Thanks for sharing the recipe.
These pies are still very popular in the UK, it is interesting to see what culinary things stayed in the USA and what died out. It is a bit strange how these meat pies died out there whereas the British style apple pie has become an appropriated cultural icon.
Meat pies still survive in the US, though the places you can get them are not nearly as common as the sweeter varieties. They've actually made a pretty big resurgence with more artisan and smaller bakeries though. That being said, in the US, where we're a big more spoiled with fairly high-quality multi-cultural culinary treats, other forms of "meat pies" crop up with more more frequency.
Ed O'Meara Oh no, I didn't mean that it didn't have any. I just meant that because of the US's sheer size and the whole mantra of diversity, it's that (at least in the large cities), we end up with a lot of "niche" culinary throwbacks to other countries. I just meant that it's more available, simply because it's just number and luck.
I love the recipes regardless, but it's been fun to see how much you and the channel as a whole have grown and become more comfortable and fun, while still being informational and (usually) delicious! The newer videos are better quality and much more relaxed, but we wouldn't have those without these! Everyone, especially those who have been watching since back when, thanks Jon and the whole team for the ongoing quality content.
So this is what a ken burns and alton brown love child would look like lol. I love your channel please keep the vids coming I have been binge watching for about 2 hours now.
Love me meat pies me. If you ever come to London you HAVE to go to Manzies pie mash and licour shop on Tower Bridge Road. A true old school working class taste of old London.
Thank you so much for the videos, I'm addicted! I just made this recipe today (one meat pie, one Cheshire pie) and they both turned out so good. I'll definitely be making these again, and can't wait to try more of your recipes.
your show is the absolute the most calming thing I've ever seen in my life I love your videos I love your store & everything you guys do is just very comforting.
Really enjoying your videos :) I've watched over 3 dozen in the last two days. Just wanted to let you know I really appreciate the channel! Keep up the great work and hi from Australia.
While I like to try cooking these recipes in their historically accurate manner, I am also reminded, by your background music, of my late wife who was a musician and played a lot of the tunes that would have been well known during those times.
James, this pie will be even more appetising with a hard boiled egg inside. first put a layer of meat on the bottom then the egg and then fill the pie with the rest of the meat. Everything else is the same. I have made quite a lot of these pies, some with eggs and some without, they are delicious. I made some large ones for Christmas lunch 20 centimetres across and they were the only food that got eaten completely on the day.
Romans made pies with very basic crusts that were hard and pretty much only good for keeping the contents inside while they cooked. The crusts were fed to servants and slaves. The British throwing the crusts away may have been a combination of using crude ingredients, because what they cared about eating was the filling, and a show of status.
Crusts not being eaten also helped keep Cornish miners safe from the metals on their hands when eating their pasties, as they would use the crimped crust side as a grip.
Well, when your crust made with flour that was a good part wheat husks and literal sawdust, I can see why they would toss it out. This one also has some fat in it, which I imagine is a luxury that was only intended for crusts you were meant to eat.
Originally, when the concept was invented by peasants, the crusts were made with coarse dark flour and their purpose was to hold the meat inside for transporting and preservation. Later when the nobility and richer people adopted it, they incorporated pastry, which was always eaten. This channel purports to be "authentic" but I find the information and recipes featured to be inaccurate or amateur.
I was a traditional English butcher a very long time ago and we made pork pies in a similar way still but the pork was minced, there was a small amount of biscuit in with the pork (for binding). I was told the jelly was traditionally made with boiled down cows hooves as pigs trotters were a popular (and thus saleable) item.
Jon thank you so much for this!!! My great grandma used to make these for snacks when I was a kid. She would grind up liver with whatever she butchered that day and bake these little pies. Heading to the store today!
I love your show...I grew up in Edison Nj...about 1.25 miles from one of Pres. Washingtons big battles. I belong to the First Presbyterian church of Metuchen Nj. a large Revolutionary War Cemetary was right behind our church. The cemetary still is there and worth a visit...our original church caught fire I think in 1889....I'm not sure. I did dozens of stone rubbings because my family has been around there quite sometime. My last name is Barich. My mom's maiden name was Mawbey...her father worked the PA. railroad for some 44 years...his brother worked on the Metuchen fire dept. Sorry...didn't mean to ramble...love the show...don't stop!!
dorgodorato lol I'm working on learning to make these and for Halloween I'm gonna make a bunch, each pie will have a little flag pinned in it that has the picture of a character from the movie and will all taste slightly different like different meats and spices for each pie
As always absolutely awesome video. I like how you give people alternative options who want to delve in but don't want to go 100% traditional. Keep up the great work
Watching for the first time in 2017. This gentleman is absolutely delightful. How dare I not know of this in 2013. That's four whole years of missing out on this loveliness. Better late than never I suppose~ #pigsfeet
In the UK only one version of this pie exists and it's called the Scotch Pie, even though it originated in England the Scotch did more with it than the English did in fact it is a National Scotish Food which is protected there even annual baking contests between the Scotish bakers where the best Pie is crowned King each year. They are quite strict on the contents of the pie, lard is used for the pastry and sometimes the pastry case is left for 3 days out in the air to cure, the meat would also traditionally be mutton or lamb with a pinch of mace, salt and pepper and some lamb gravy.
They'd throw away the crust if the pie was some days old already and used as intended, as relatively well preserving travel food. Surely you can eat the crust while it's still warm fresh.
That was very interesting. I can't believe that some folks threw the crust away! When I eat a chicken or beef pot pie I save the crust for last! Unless the crust back then wasn't very tasty. But I seriously doubt that.
Great video. This series is making sense of some of the medieval recipes I've tried that have only mediocre results. Making a standing paste that is edible and well formed will make entertaining much more fun for me. Many thanks for the insights and instruction!
I like how you don't get mad when people ask questions even if they seem dumb I like how you don't get mad when people ask questions even if they seem dumb or sarcastic. Thanks.
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
My grandmother was born in 1888. She was trained as a cook in a large household in northern England. She made pies like this. Never did she measure anything. There were no pounds of this, or ounces of that.. it was all measured in her hand..
She could cook!
She passed away in 1976. I still miss her and her food.
Keith Chamberlain Same as my grandma.
My Grandmother taught me this way too. "...a pile about that high, about that much, a pinch, dash, some, to taste..." were all the measurements she used.
Aye north England, we love our pies - aint like them southerners at all.
I’m just curious, how hold does that make u?
Speriodically Stupid she’d be 88 years old
admit it Townsend you are not of the era you are just an adaptable time traveler. AREN'T YOU!
No comment.
I would love to travel into the past same time era , not so much the future tho. I myself am born into the wrong century much like you and many others . That's why I love your videos , even tho I'm not much for technology etc. To go back to a simpler time ;)
+B0p G0d Stop discriminating against room temperature IQs
If it is time travel, well take me along! I would rather live in a more wholesome time where you worked hard, and felt good about accomplishing something worth while! Sir I love your teachings and the calm peaceful manner you present everything! Thank You!
@@townsends Great video! Question: Could you also fill up the standing crusts with already cooked meat and then bake the crust til they are done??
I was thinking of making a beef or venison stew with small diced carrots, peas, and onions-then stuffing them inside the crust.
Would that work????
Thanks -
You don't put the liquid in the pie until it is cooked because you don't want the crust to sag. As for vegies - yes some recipes added vegetables or fruit as I noted in the video but many were just meat.
We in the UK have them all the time most shops sell them and they only have meat and jelly in them unless they're fancy plus they're water crust pastry.
I wonder how much you can play around with the filling of these meat pies. I had a weird craving for / curiosity about using bell peppers and onions in the meat mixture.
Hey is it me or some of video got cut
L
@@luvondarox way late to this party but that's the great thing with recipes like this you can sorta play about with the filling. Probably would say soften the onions first and let them cool before adding to the meat.
My mother (from Hampshire, England) used to make pies almost exactly like this, except that the hole in the top crust was plugged with a decorative rose of pastry. They were delicious; she often made a large one at Christmas which would feed ten of us with plenty left over.
One of the best channels on RUclips. James, I think you give great tribute to our ancestor's ingenuity and in the case of soldiers, their suffering.
Thanks!
I totally agree, fascinating videos
I agree, totally awesome vids. I am just wondering how long the meat pies will last before you have to through them away if you can't eat them all. I have recently become homeless ( in m truck) and am trying to be as resourceful as possible. My son and I had been talking about making meat pies and then I stumbled on to this site. Thank you sooo much for hosting, promoting and keeping these skills alive.
I'm thinking of making their onion (and other stuff) pie. Considering adding a bit of spiced beef or venison to it. It's going to be amazing!
Anna Lester God bless you and your son I hope you get sorted soon
Your cooking and education has changed my life for the better these past few months! Thank you for all the work and passion you put into your channel :)
These type of pies are really common in the UK. We usually call them pork pies and very nice when accompanied by either English mustard or ploughman's chutney and a nice fine English ale like Old Speckled Hen.
I lived in Scotland for 14 years; the video has me missing a pork pie enough I may well try to make one.
Or some Picalilly, or Branston pickle, or Daddy's Sauce, or Sainbury's Salad Cream...along with a nice cup of tea. Nothing like it on a Saturday after shopping with your mum and Nan! Takes me back! I'm surprised, he didn't suggest mincing the pork and putting an egg in the center!
BTW, tossing the crust in my day would have got you a thick ear! LOL!
We only call them pork pies if they ... er... contain pork (surprise!). Exactly the same pies (in outward appearance) may instead contain mutton, in which case they are "mutton pies" or, in the North of England, usually called simply "meat pies".
Mmmm could go for any of those right now, meat and potato pies are one of my favourites, although a good curry pie or steak and gravy is Up there on my list. Although I do hanker for a good old Cornish pasty from time to time which seems to be harder to find in a lot of bakers (I Blame Greggs for this and point blank refuse to spend my money for the greasey crap)
Andy Thorpe oh I love porkpies they're delicious!
This is a traditional pork pie from a town near me, Melton Mowbray. It has protected status, meaning only pies from the town can be called Melton Mowbray pork pies, similar to things like champagne, or Parma ham.
Also, the jelly poured in the hole was originally intended to form a seal around the meat to stop it from going bad 😊
phil wilson - I recently found out the difference between a Melton Mowbray pie and one made elsewhere is that MM pies can’t be made using cured pork whereas other ones probably are.
My fave
They did the same thing with tallow as well. I've always wanted to try a Melton Mowbray, I've heard they're crazy good
Way cool to know that 😎
Having moved to the "colonies" some 30 odd years aback, I do miss my pork pies especially the MM and the ales that go with ...😥
I can't imagine ever throwing away a nice crust. I'd eat the whole thing and want one more!
Perhaps the flour wasn't particullar good, all year around. Weavils are the first thing that comes to mind.
gorillaau Well if the flour wasn't very good or there were worms...lol
yeah bread/flour was not like it is now. there was a lot of parasites and saw dust in flour back then. Bread was used as plates and bowls mostly and then fed to dogs or poor people.
Paige Pratt Interesting point. A bread roll which has bee hollowed out will hold soup for a good amount of time. And you can eat the bowl afterwards :-) You might want to put it on a plate though.
I would think at least a few people would donate their crusts as alms for the poor.
I taught Cub Scouts until recently when my boys crossed over to Boy Scouts. I taught them this recipe and they LOVED making it on a campout. Thank you for sharing this :-)
I had no idea feathers were used as culinary brushes back in the day. That's kind of cool.
Fingers would make a better brush than that feather
***** What? huh? They prepared all food with THEIR HANDS. They didn't have nitrile or latex back then... hands touched food all the time
+No you you don't know that.
FlashDemonic There are plenty of accounts from numerous cultures of feathers being used as pastry brushes. The feather has the advantage of being cool, and pliant under pressure, unlike fingers which would smear or crush any fine delicate pastry. Pastry-work has been a big deal, especially around Christmas, for centuries.
It's pretty interesting
if ever i win the lottery this man is becoming my personal chef lol love his cooking skills and his genuine interest in the culture and history of it all. He is very nice and welcoming as well. Thank you!
I love how you keep it authentic as possible, right down to using the feather as a brush, and even the old style baking tray.
Been watching Townsends since almost the beginning and I am never disappointed! Its not often that you find a channel that can be watched by anyone of any age. Well done good sir!
This is the most wholesome channel on RUclips and I’ll fight you if you disagree.
There's also English Heritage
No ben Shapiro is ❤
No it isn't.
I just want to publicize the fight so I can get some of his cooking.
Ah good old fashioned manly fisticuffs, Queensbry rules then?
I finally braved this recipe last night, I added some root veggies and it turned out amazing. Thank you for all you do!
Not only do I love what I'm seeing here in terms of honest-to-goodness food prep, but Jas, you sir seem like one of the kindest people out there.
Clone yourself and spread the love.
There. I said it.
can we all just appreciate the fact that Jon used a FEATHER to brush the crust!?
authenticity x 100000
I love how every recipe he tries, there's a few seconds of approving silent gesturing before he talks about how good it is.
In the pre-youtube days I looked all over for historical cooking books. Had to just guess at what things were supposed to look and taste like. This is a dream come true! Love this style of cooking.
God bless this channel. This is quality content, and there's something so comforting about watching this.
I am so addicted to this channel! What a wonderful teaching and look back into the past. Thank you James! ♥
I know that a lot of work goes into making these videos...and I just wanted you to know that it is VERY much appreciated. Keep up the great work!
I'm binge-watching this videos (broken driving foot, can't do much else) and knitting. This is keeping me sane and I'm learning something at the same time. Love these videos so much that I support them with Patreon. Keep up the fantastic work. Also, every time you go to an historic site, I bookmark their webpage in order to plan a future trip. Love love love your videos!
We still eat these in Ankh Morpork today, I mean London.
No politics or noise, just a GREAT, HEART WARMING CHANNEL.....SUBSCRIBED🍻😃👍
Thanks for this. My Mrs. Lovett costume will now be properly equipped to serve dinner this Halloween.
Please tell me you've also seen the Good Eats episode that "parodies" Mrs. Lovett/Sweeny Todd. It's hilarious (and there's tasty questionable pies!)
Mia Lemon oh no, but now I must see it. Thanks!
Lady White Rabbit Awesome!
Joseph Charles I understood that reference.
@@Raiden6277 You might get thrown in XD
I hope you’re still around. I am loving this series. Many thanks!
the gelatine is quite important for holding the pie together. when using it in savory applications i generally refer to it as aspic!
I think you might just be the most genuine youtuber there is. It's a nice change, seeing someone who seems to really enjoy something that makes other people happy
Using a feather to brush some egg on the pie. Absolutely amazing.
Thanks for the videos. The style (and recipes) always cheer me up, and the quality never seems to drop :D
I don't know how the hell I got here but I admire your passion. My God that pie looks good.
Thoroughly delicious! The Cheshire version with apples and nutmeg sounds fantastic, and quite tickled by the feather brush for applying egg wash.
Ok where's my dinner invitation, it must have been lost in the mail. looks fantastic! I just stumbled across your channel and have only watched a couple videos but subbed right away. You are imparting a wealth of knowledge useful from the bushcrafter to the preper to the curious. Thank you for these videos and for putting in the time and effort they require, you truly are doing us a service in passing along this knowledge! A huge thank you!
Who needs cable TV anymore when there are great channels like these that combine so many things from history to cooking
These live on as "Pork Pies" in the UK, though its normally done ground, salted pork. They're still a popular bar snack and absolutely delicious.
Only the ones from Melton Mowbray are delicious. Can't stand other ones.
I just cannot express how much I love your channel content.
Historical preservation is very important to me on a personal level.
I benefited from my Scot,Nordic and Choctaw family. The old folks taught me so,so much about the way things used to be.
With the exception of modern medicine and a very few other things (communications like this) I feel that the old world was a better place.
Made this for the husband and son, added some potato, carrots, onion and garlic as well to the pie. Followed up with your recipe for Whitepot. Everything was mouth wateringly good. The husband asked if I could cook the stuff more often! LOL. And he is VERY fussy. It was funny, because when I was making the whitepot, he said "Oh, your making lazy mans bread pudding" I guess he used to make something similar a long time ago, and his mother made it too. Just with raisins, not with the dates added. He liked this more. Thanks Jas, for all your lovely recipes.
I was having a bit of a time with the cooking times. But then again, I am using a LP gas range, convection oven.
JLabbie and Poe If you have suggestions for cooking time with modern equipment make sure to pass them along in comments I am sure other folks could benefit. I am glad it turned out so well. Thanks for watching!
Oh, lol. I wasn't paying much attention. I will certainly time it next time and post on the appropriate video. =)
I love re-watching his vid's when I am stressed. He calms my inner turmoil. I dont know why but, it works.
I did this recipe three years ago, and I never bake at all, was very happy with the results!
Just fabulous. Thank you. Keep the food alive.
It's priest, have a little priest!
Is it really good, sir?
It's too good at least!
Jack-A-Boy Films Then again, they don't commit sins of the flesh, so it's pretty fresh.
Nillie awful lot of fat!
Jack-A-Boy Films Only where it sat.
I love this guy's general attitude and energy. Really makes me want to try some of the recipes he has on his channel.
This makes me want to make some Cornish Pasties. I use beef, potatoes and carrots in gravy. Except the temperatures are supposed to get up to 110 this week. I'll wait until fall. This sounds good too.
I love cornish pie too xxx
Julie Nielsen It sounds delicious! Stay cool 😎
oh no, no carrots in a cornish pasty, beef, potato, onion, swede (er rutabaga or swedish/yellow turnip), salt and pepper
from cornwall
I have been looking for this recipe for years. Anybody who grew up in or near Paterson NJ would see these pies and remember Taylor's Pies. They were so good. Thanks for sharing the recipe.
These pies are still very popular in the UK, it is interesting to see what culinary things stayed in the USA and what died out. It is a bit strange how these meat pies died out there whereas the British style apple pie has become an appropriated cultural icon.
Meat pies still survive in the US, though the places you can get them are not nearly as common as the sweeter varieties. They've actually made a pretty big resurgence with more artisan and smaller bakeries though. That being said, in the US, where we're a big more spoiled with fairly high-quality multi-cultural culinary treats, other forms of "meat pies" crop up with more more frequency.
I don't think Britain is short of multi-cultural culinary treats these days, especially in the last 20 years or so.
Ed O'Meara Oh no, I didn't mean that it didn't have any. I just meant that because of the US's sheer size and the whole mantra of diversity, it's that (at least in the large cities), we end up with a lot of "niche" culinary throwbacks to other countries. I just meant that it's more available, simply because it's just number and luck.
I see what you mean! There are more culinary traditions in the USA because it's such a melting pot.
My mum still makes pork pies this way. They are delicious... and the gelatin gravy is the best.
I love you, Townsend! I need more people like you in my life. This must be so much fun!
"Skyrim level up noise"
provisioning increased
Meat pies get your free meat pie
We need a video on how to make a sweet roll now...
@@bwood269 a Skyrim cookbook is actually coming out soon
@@iancornell141 thats awesome...
@@iancornell141
I actually want one.
I love the recipes regardless, but it's been fun to see how much you and the channel as a whole have grown and become more comfortable and fun, while still being informational and (usually) delicious! The newer videos are better quality and much more relaxed, but we wouldn't have those without these! Everyone, especially those who have been watching since back when, thanks Jon and the whole team for the ongoing quality content.
So this is what a ken burns and alton brown love child would look like lol. I love your channel please keep the vids coming I have been binge watching for about 2 hours now.
Alton Brown actually did a number of shows featuring traditional cooking, and he has an earthen stove at home. :-)
Love me meat pies me. If you ever come to London you HAVE to go to Manzies pie mash and licour shop on Tower Bridge Road.
A true old school working class taste of old London.
A melton mowbray, hurray. Best cold with some cheddar cheese and a good beer.
That's where my husband is from. They really are the best pies there. Really meat and seasoning.
I made these today for dinner. They were a huge hit!!! I don't know how to send pictures but they turned out wonderful. Thank you so much
I cant stop watching these. what blackhole of colonial goodness have I stumbled unto!!!
Thank you so much for the videos, I'm addicted! I just made this recipe today (one meat pie, one Cheshire pie) and they both turned out so good. I'll definitely be making these again, and can't wait to try more of your recipes.
Try a little fop. Finest in the shop.
+actuatedgear Or we have some shepherd's pie peppered with actual shepherd on top.
+actuatedgear I'll come back when you have judge on the menu.
+actuatedgear this comment thread just made my day
And I've just begun; here's a politician so oily it's served with a doily - have one!
+Nillie It tried the political pie but found it full of hot air.
Wonderful, as usual. Makes us time travel as well as getting an appetite!
am I the only one who can't stop thinking of Sweeney Todd as they watch this?
HUNTER: THAT'S PRECISELY WHAT I WAS THINKING!!!
Hunter Johnson 😄😄Me too!....But wouldn't mind trying one Without any Teeth or Bone!😊
Definitely not 😭
Nope
I got here from the sidebar of the "Worst Pies in London" scene from the film adaptation.
I recommend this channel to anyone wanting to purify their recommended section. For real, this is the most intresting stuff yet
Your videos are awesome and make me hungry!! Lol
your show is the absolute the most calming thing I've ever seen in my life I love your videos I love your store & everything you guys do is just very comforting.
Really enjoying your videos :) I've watched over 3 dozen in the last two days. Just wanted to let you know I really appreciate the channel! Keep up the great work and hi from Australia.
+dashn64 Thanks for the great comment and thanks for Watching!
Australian comment on a meat pie video, why am I not surprised :^)
I love finding these channels on things that I never thought I'd be interested in, and just learn about these things.
"Another variation of seasoning this..." Me: Nutmeg? "...nutmeg" lol
While I like to try cooking these recipes in their historically accurate manner, I am also reminded, by your background music, of my late wife who was a musician and played a lot of the tunes that would have been well known during those times.
James, this pie will be even more appetising with a hard boiled egg inside. first put a layer of meat on the bottom then the egg and then fill the pie with the rest of the meat. Everything else is the same. I have made quite a lot of these pies, some with eggs and some without, they are delicious. I made some large ones for Christmas lunch 20 centimetres across and they were the only food that got eaten completely on the day.
We call them Gala Pies here in Yorkshire they are rectangular in shape about 12" long by 3" wide by 4" deep
That gravy pouring trick was the plot twist I needed! No worries about the pie being dry... Pour me another! .....gravy, that is. 😁
Im surprised that they wouldnt eat the crust. Its not just less wasteful to eat but it tastes good!
Romans made pies with very basic crusts that were hard and pretty much only good for keeping the contents inside while they cooked. The crusts were fed to servants and slaves.
The British throwing the crusts away may have been a combination of using crude ingredients, because what they cared about eating was the filling, and a show of status.
Crusts not being eaten also helped keep Cornish miners safe from the metals on their hands when eating their pasties, as they would use the crimped crust side as a grip.
Well, when your crust made with flour that was a good part wheat husks and literal sawdust, I can see why they would toss it out. This one also has some fat in it, which I imagine is a luxury that was only intended for crusts you were meant to eat.
Originally, when the concept was invented by peasants, the crusts were made with coarse dark flour and their purpose was to hold the meat inside for transporting and preservation. Later when the nobility and richer people adopted it, they incorporated pastry, which was always eaten. This channel purports to be "authentic" but I find the information and recipes featured to be inaccurate or amateur.
@@Jayy997 Thanks for the update.
Yass, queen! You go with your meat pie self and post-revolutionary hunty cooking! Werk!!!
Bruh, you stay making bomb food. Now I'm hyped up to try this recipe at the crib.
I was a traditional English butcher a very long time ago and we made pork pies in a similar way still but the pork was minced, there was a small amount of biscuit in with the pork (for binding). I was told the jelly was traditionally made with boiled down cows hooves as pigs trotters were a popular (and thus saleable) item.
Pound it a little anyway. The recipe calls for it.
It also helps to reduce shinkage during cooking, if you apply a violent enough action. Especially if you are using the tougher cuts of the pig.
Good opportunity to get out your frustration
I pounded my meat but I'm not sure how that improves the pork in the recipe.
@@Raiden6277 i c wut u did thar
i love this channel! i've been a chef for 25 years and find all of these videos very interesting.
true american history!
"Y'know what? On second thought, make my omelette a meat pie."
Jon thank you so much for this!!! My great grandma used to make these for snacks when I was a kid. She would grind up liver with whatever she butchered that day and bake these little pies.
Heading to the store today!
Arya Stark liked this recipe.
They forgot to brown the butter first, too.
A girl likes pies.
That was the entire reason I clicked on this video. It made me think of the scene with Hot Pie.
I would think there weren't enough chickens for the Hound.
One problem with this video is he makes the meat look easy to carve...
I love your show...I grew up in Edison Nj...about 1.25 miles from one of Pres. Washingtons big battles.
I belong to the First Presbyterian church of Metuchen Nj. a large Revolutionary War Cemetary was right behind our church. The cemetary still is there and worth a visit...our original church caught fire I think in 1889....I'm not sure.
I did dozens of stone rubbings because my family has been around there quite sometime.
My last name is Barich.
My mom's maiden name was Mawbey...her father worked the PA. railroad for some 44 years...his brother worked on the Metuchen fire dept.
Sorry...didn't mean to ramble...love the show...don't stop!!
Pork? Mhm, who did Sweeney Todd provide for that pie?
dorgodorato lol I'm working on learning to make these and for Halloween I'm gonna make a bunch, each pie will have a little flag pinned in it that has the picture of a character from the movie and will all taste slightly different like different meats and spices for each pie
dorgodorato I WAS THINKING ABOUT SWEENEY TODD
I thought of Sweeney Todd as soon as I saw the pie. It looks good though, no cannibalism.
I wondered the same thing!😂😂😂😂😂😂
dorgodorato No Arya brought some Frey...
Hi just finished eating this pie. Cor blimey wonderful. Thank you for the video. Will be trying a lot more of your stuff. Keep it up
Going to have to use this recipe the next time I watch Sweeney Todd: The Demon Barber of Fleet Street! Great Video Sir!
As always absolutely awesome video. I like how you give people alternative options who want to delve in but don't want to go 100% traditional. Keep up the great work
You should host retreats! We would love to come spend time cooking in the woods with you!
Watching for the first time in 2017. This gentleman is absolutely delightful. How dare I not know of this in 2013. That's four whole years of missing out on this loveliness. Better late than never I suppose~
#pigsfeet
In the UK only one version of this pie exists and it's called the Scotch Pie, even though it originated in England the Scotch did more with it than the English did in fact it is a National Scotish Food which is protected there even annual baking contests between the Scotish bakers where the best Pie is crowned King each year. They are quite strict on the contents of the pie, lard is used for the pastry and sometimes the pastry case is left for 3 days out in the air to cure, the meat would also traditionally be mutton or lamb with a pinch of mace, salt and pepper and some lamb gravy.
I think the people of Melton Mowbray would disagree.
McLovers I was under the assumption that Scotch Pies were mutton not pork😋 I love Scotch pies but a Yorkshire pork pie is still a thing of beauty.
Awesome! and thank you for the close caption too!!
They'd throw away the crust if the pie was some days old already and used as intended, as relatively well preserving travel food. Surely you can eat the crust while it's still warm fresh.
This channel was in my recommended videos and I must say it is really cool to watch how these foods are made! :)
half of these recipes are just what i (being british) eat on a day to day basis
Bringing about our forefathers ingenuity. God bless you.
Just found out you had a RUclips channel
I’ve been buying stuff from you for years
I am very impressed James. You have made a classic English Pork Pie as it was meant to be made. Bravo!
Try serving chilled with English style mustard and a couple of pickled eggs.
So very tasty.
Flipping amazing Jas, love it totally, how it was then, incredible... 👍👍👍 thank you...
That was very interesting. I can't believe that some folks threw the crust away! When I eat a chicken or beef pot pie I save the crust for last! Unless the crust back then wasn't very tasty. But I seriously doubt that.
+Haley Caldwell Thank you for clarifying that.
OMG!! What I've been missing on!? This is incredible! I love this so much!!! Gonna watch all your videos tonight.
always wondered what Bryan Cranston was up to.
THANK YOU. Thought I was crazy.
Tori James you very well could be crazy.
Previously, on AMC's Baking Bread...
Grumpybill I like your profile picture
I was thinking more like William H. Macy. With a beard he looks like survivorman
Great video. This series is making sense of some of the medieval recipes I've tried that have only mediocre results. Making a standing paste that is edible and well formed will make entertaining much more fun for me. Many thanks for the insights and instruction!
So it totally looks like the pies Arya baked for Walder Frey
I like how you don't get mad when people ask questions even if they seem dumb I like how you don't get mad when people ask questions even if they seem dumb or sarcastic. Thanks.