Mitton of Pork - An Old English terrine recipe similar to Pork Pie

(Jase) #1


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This recipe was on Royal Recipes series in uk, but we couldn’t find the recipe on the website. We made it after watching the programme and this is what we did…,

7x7 lattice of streaky bacon ( enough to fill a pudding dish)
1/2 kg pork tenderloin
450g sausage meat
Onion diced finely
1 tsp mace
1 tsp sage
(Although adjust to taste)
Salt, pepper and butter

Butter the pudding dish well
Lattice the bacon and press into dish
Fry onion gently and add sage and mace and a little butter
Add to sausage meat and mix well
Slice tenderloin 1 cm thickness

Layer sausage meat then tenderloin whilst seasoning with salt and pepper at each layer. Pack firm each layer. Layer until a little higher than the top to create a dome when you fold over the bacon

Cover with buttered foil and place in a roasting tin - it will leak fat
Bake 180 c for 50 mins - or more- depends on thickness of bacon or dish.
Bake until internal temp is 165 c

Take out and then put a weight on the Top to flatten the dome. We used a pan full of water

Allow to cool and place in fridge to set for several hours- ideally with the weight

Gently prize out of the dish into a serving tray
Glaze with the juice and gelatin if required.
Cut with a sharp knife and serve in slices.
You may want to experiment with quantities of sage and mace to find your own taste.

Usually serve cold but can be eaten warm

#2

I just have to say God bless you and thank you! This looks absolutely divine!!! :innocent:

(You've tried everything else; why not try bacon?) #3

Winter is coming . . . guess I need to get myself some mittons! :rofl::rofl:

(Bob M) #4

I wonder if you could make this in the rectangular meatloaf pans with the insert that allows the fat to drain out? It wouldn’t look as good, but the fat would have somewhere to go during cooking.

(Jase) #5

Hi Bob
When you cook it just put it in a baking tray as the fat will flow out as the centre sinks.
After you take it out of the oven you need to put some weight on it- steak iron or saucepan of water to compress it more. Try it with the rectangular pan - it’s all edible however it turns out!

(Jase) #6

Too right Paul. It’ll be on the menu on Christmas Day at ours aswell!

(Bob M) #7

Oh, I see, you form it in a semi-circular/half oval bowl, but bake it on a regular baking tray (maybe on a grid, which we have too). That makes sense. I thought you formed and cooked (with pan down) in the same pan, which might be a bit rough. My mistake.

If you form in a semi-circular bowl, I assume you fill with the bowl’s rounded top on the counter. You then flip the bowl onto a sheet pan, so that the meat is on the sheet pan and the bowl is over the meat. Do you leave the bowl on even in the oven, or once it’s formed, you take the bowl off for cooking?

By the way, do you bake until 165 F or 165 centigrade? Usually 165F is what’s recommended in the US, as it kills 99.99… percent of bacteria in about a second.

(Jase) #8

Sorry for delay in response bob. We don’t turn bowl over and Fahrenheit is temp.
I asked my wife to confirm my recipe and she mailed me this…

Line the bowl with lattice bacon. Fill with layers of sausage meat and pork loin until it domes a little above the top of the bowl. Lay bacon over the top then place a foil lid on top. Put bowl (with dome and foil still on top) on a tray/roasting tin to catch any leaks from the cooking meat. Cook to internal temp 165F. When cooked press flat the top dome with a weight(e.g. pan full of water) try and leave pressed until cooled. Refrigerate to fully set. (Won’t spoil if weight removed at this point)

Hope helps a bit more!

(Bob M) #9

That helps a lot. I’m give this a try.