Plough Monday
Back to work for me today. And as for Lincoln Cathedral Cookery:-
The first Monday after Twelfth Night, called Plough Monday, marks the return to work. On this day ploughs used to be carried into Church to be blessed so that the New Year's work could get off to a good start.
And the accompanying recipe...
Plough Monday Pie
Hot water crust
175g plain white flour
175g wholemeal flour
1 level teaspoon salt
125g lard (substituted 150g butter)
150ml mixed milk and water
Place sifted flours and salt in a warm place. Mix lard and liquid in a small saucepan and bring gently to the boil. Pour immediately into centre of warm flour. Beat well till it forms a ball leaving basin clean. Knead to a smooth dough whilst warm. Leave to cool for a few minutes before using.
Pie
225g cooked chicken or turkey pieces
175g lean ham pieces
100g sausagemeat
Sage and onion stuffing (Soften 1/2 chopped onion in 15g butter, add 1 tbsp fresh, chopped sage* and 50g breadcrumbs)
1 sliced hard-boiled egg
Seasoning
Jellied chicken or turkey stock
Set the oven at 180 degrees C, then line pie dish with pastry, leaving enough for the lid. Layer the meats, egg and stuffing, seasoning as you go. Pour in a little stock, moisten edges of pastry and fit on lid, pressing edges together to seal. Make a small hole in centre of pie. Brush with beaten egg and bake for 1 1/2 hours. When cool, pour jellied stock to fill and leave to set.
*more substitution - a fairly pungent herb given to me and name forgotten - used in stuffing and comes with a warning to contain it in a pot!
This has turned out very tasty - just as well as I'll be eating it all week.:)
The first Monday after Twelfth Night, called Plough Monday, marks the return to work. On this day ploughs used to be carried into Church to be blessed so that the New Year's work could get off to a good start.
And the accompanying recipe...
Plough Monday Pie
Hot water crust
175g plain white flour
175g wholemeal flour
1 level teaspoon salt
125g lard (substituted 150g butter)
150ml mixed milk and water
Place sifted flours and salt in a warm place. Mix lard and liquid in a small saucepan and bring gently to the boil. Pour immediately into centre of warm flour. Beat well till it forms a ball leaving basin clean. Knead to a smooth dough whilst warm. Leave to cool for a few minutes before using.
Pie
225g cooked chicken or turkey pieces
175g lean ham pieces
100g sausagemeat
Sage and onion stuffing (Soften 1/2 chopped onion in 15g butter, add 1 tbsp fresh, chopped sage* and 50g breadcrumbs)
1 sliced hard-boiled egg
Seasoning
Jellied chicken or turkey stock
Set the oven at 180 degrees C, then line pie dish with pastry, leaving enough for the lid. Layer the meats, egg and stuffing, seasoning as you go. Pour in a little stock, moisten edges of pastry and fit on lid, pressing edges together to seal. Make a small hole in centre of pie. Brush with beaten egg and bake for 1 1/2 hours. When cool, pour jellied stock to fill and leave to set.
*more substitution - a fairly pungent herb given to me and name forgotten - used in stuffing and comes with a warning to contain it in a pot!
This has turned out very tasty - just as well as I'll be eating it all week.:)