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????
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.
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.
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)
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.
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.
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 :)
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.
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 :-)
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.
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.
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.
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!
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!
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!
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.
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'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!
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.
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!
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
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
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
There's a great meat pie that my grandma used to make, her neighbor shared the recipe from long ago. It's called "Schitt Pie" from the Schitts' family. I think the recipe is very similar except the main ingredient is... different.
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!
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!
The good old pork pie. Still eating them. I hope you all get a taste for them. As for not eating the crust that was because the pastry was there to protect the meat. The crust as a form of packaging. When you wanted to send the cooked meat to someone it was cooked inside the pastry and then sent to the other person. Once it arrived the pastry was removed and the meat was eaten. But often the outer layer of the pastry would be removed and the rest eaten along with the meat. Waste not want not as they say. Bit of a history buff so I am enjoying your videos. :)
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.
G MacG Same with scotch eggs, but try telling a yank that. They watch one episode of Gordon Ramsey and suddenly they think they're experts on our food.
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.
This channel is genius 😎👍 Who would have thought... Well not me that’s for sure but thanks for sharing. I’m learning new things every day because of this channel 🤗❤️
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.
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????
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
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 ...😥
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!
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
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.
I finally braved this recipe last night, I added some root veggies and it turned out amazing. Thank you for all you do!
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.
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 :)
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
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 love how you keep it authentic as possible, right down to using the feather as a brush, and even the old style baking tray.
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?
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.
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.
We still eat these in Ankh Morpork today, I mean London.
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.
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!
can we all just appreciate the fact that Jon used a FEATHER to brush the crust!?
authenticity x 100000
I am so addicted to this channel! What a wonderful teaching and look back into the past. Thank you James! ♥
the gelatine is quite important for holding the pie together. when using it in savory applications i generally refer to it as aspic!
No politics or noise, just a GREAT, HEART WARMING CHANNEL.....SUBSCRIBED🍻😃👍
Using a feather to brush some egg on the pie. Absolutely amazing.
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 every recipe he tries, there's a few seconds of approving silent gesturing before he talks about how good it is.
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.
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!
Just fabulous. Thank you. Keep the food alive.
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!
Thoroughly delicious! The Cheshire version with apples and nutmeg sounds fantastic, and quite tickled by the feather brush for applying egg wash.
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 hope you’re still around. I am loving this series. Many thanks!
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'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 did this recipe three years ago, and I never bake at all, was very happy with the results!
Thanks for the videos. The style (and recipes) always cheer me up, and the quality never seems to drop :D
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 this guy's general attitude and energy. Really makes me want to try some of the recipes he has on his channel.
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. =)
Thank you, bless you and your father.
"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 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
I don't know how the hell I got here but I admire your passion. My God that pie looks good.
Wonderful, as usual. Makes us time travel as well as getting an appetite!
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 love re-watching his vid's when I am stressed. He calms my inner turmoil. I dont know why but, it works.
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...
I love you, Townsend! I need more people like you in my life. This must be so much fun!
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.
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.
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. :-)
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.
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.
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.
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.
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.
Your videos are awesome and make me hungry!! Lol
Flipping amazing Jas, love it totally, how it was then, incredible... 👍👍👍 thank you...
Bruh, you stay making bomb food. Now I'm hyped up to try this recipe at the crib.
So glad I found you during the pandemic 👏❤️❤️❤️ it’s been a year of watching and I’m hooked
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 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
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.
A work of genius! Looks wonderful.
You should host retreats! We would love to come spend time cooking in the woods with you!
Who needs cable TV anymore when there are great channels like these that combine so many things from history to cooking
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.
This channel was in my recommended videos and I must say it is really cool to watch how these foods are made! :)
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
Awesome! and thank you for the close caption too!!
I cant stop watching these. what blackhole of colonial goodness have I stumbled unto!!!
I love finding these channels on things that I never thought I'd be interested in, and just learn about these things.
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...
Just watched my first video! Thank you so much for these!!
"Another variation of seasoning this..." Me: Nutmeg? "...nutmeg" lol
Bringing about our forefathers ingenuity. God bless you.
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
Try serving chilled with English style mustard and a couple of pickled eggs.
So very tasty.
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.
There's a great meat pie that my grandma used to make, her neighbor shared the recipe from long ago. It's called "Schitt Pie" from the Schitts' family. I think the recipe is very similar except the main ingredient is... different.
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!
"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!
The good old pork pie. Still eating them. I hope you all get a taste for them.
As for not eating the crust that was because the pastry was there to protect the meat. The crust as a form of packaging. When you wanted to send the cooked meat to someone it was cooked inside the pastry and then sent to the other person. Once it arrived the pastry was removed and the meat was eaten. But often the outer layer of the pastry would be removed and the rest eaten along with the meat. Waste not want not as they say.
Bit of a history buff so I am enjoying your videos. :)
Mate love your channel. Big history fan here love how you show how things were made in the past. Keep it up
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.
Fantastic channel. Thank you!
I love your channel! How long did it take for the gravy to set?
Several hours, even overnight.
@@townsends And Pork Pies are traditionally eaten cold.
G MacG Same with scotch eggs, but try telling a yank that. They watch one episode of Gordon Ramsey and suddenly they think they're experts on our food.
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.
Just found out you had a RUclips channel
I’ve been buying stuff from you for years
This channel is absolute gold. I love it
half of these recipes are just what i (being british) eat on a day to day basis
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
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
This channel is genius 😎👍 Who would have thought... Well not me that’s for sure but thanks for sharing. I’m learning new things every day because of this channel 🤗❤️
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.
I love these oldies keep it up john