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Pork Pie with Sage Biscuits Recipe

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This recipe for Pork Pie with Sage Biscuits, by , is from Recipes from the Crossroads, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nina Hebbard
Added: Sunday, January 25, 2009


1 1/2 to 2 pounds boneless pork shoulder, cut in 1-1/2 inch cubes
1/4 c. flour
1 1/2 to 2 tsp. salt
1/4 tsp. pepper
2 T. lard
1 c. chopped celery
1/2 c. chopped onion
2 chicken bouillon cubes
2 c. hot water
2 c. cooked peas

Dredge meat in flour combined with seasonings and brown on all sides in hot lard. Add celery, onion, and bouillon cubes dissolved in hot water. Cover and simmer for 1 1/2 hours. Thicken with a paste made of a little flour and cold water. Add peas, reserving about 1/4 cup for garnish, and season to taste. Place mixture in casserole. Top with sage biscuit rings.

(Add 1/2 tsp. powdered sage to 2 c. flour in a standard biscuit recipe.)
Bake at 425 for 15-20 minutes. Fill centers of rings with remaining hot buttered peas.




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