The Unofficial Downton Abbey Cookbook (41 page)

Pork Pie, also known as porkie, is Cockney slang for “lie,” a term Thomas would be well-acquainted with as he has a tendency to fib in order to increase his own influence at Downton Abbey. Perhaps whenever he chews one of these traditional British bites he is full of remorse for his misdeeds, though that seems unlikely. Nonetheless, the rest of the staff of Downton (other than perhaps O’Brien) could eat these with a clear conscience.

2 pounds finely chopped pork, preferably
¹
⁄
₂
pork shoulder and
¹
⁄
₂
pork belly

2 tablespoons Worcestershire sauce

4 tablespoons Dijon mustard

1 small bunch parsley, chopped

1 small bunch sage, chopped

2 teaspoons ground nutmeg

3 teaspoons ground white pepper

2 cups all-purpose flour

1 teaspoon kosher salt

1 cup lard

³
⁄
₄
cup water

4 large egg yolks, beaten

1. In a large metal bowl, thoroughly mix together pork with Worcestershire sauce, Dijon mustard, parsley, sage, ground nutmeg, and white pepper. (The more black pepper, the spicier and better the pie.) Divide the mix into four equal-sized balls and chill in refrigerator.
   
2. For crust:
   In a separate large bowl, mix together flour and salt. Set aside.
   
3. In a medium-sized saucepan, heat lard and water to a boil over medium-high heat. Stir into the flour with a wooden spoon to form a smooth dough. Let cool until it’s not too hot to handle.
   
4. Preheat oven to 400°F. Cover large or medium-sized baking sheets with parchment paper.
   
5. Roll out dough onto a floured surface about 5mm (0.2 inches) thick and place the meatballs onto the pastry. Cut large circles around each ball, at least double the size of the ball, to make sure that the dough can thoroughly cover the meat.
   
6. Wrap the dough around the meat, smoothing the pastry to create a ball of dough and meat. There should be no meat peeking through.
   
7. With a biscuit cutter, cut a small circle in extra dough. Brush with egg yolk and place on top of ball to create a sort of lid. Place pie balls on parchment paper–covered baking sheets, then brush each ball all over with egg yolk. With a knife, make a small hole through the lid of the ball to allow air to escape while baking.
   
8. Place pork pie balls in preheated oven for 30–35 minutes or until balls are golden and oozing juice. Remove from oven, then let sit for 5 minutes before placing on a cooling rack. Eat hot or cold, depending on taste.
   

The most traditional of Pork Pies is the Melton Mowbray pork pie from the late 1800s, which originated in the town of Melton Mowbray in North Leicestershire. The uncured meat is gray in appearance and chopped rather than ground. Also, as the pie crust is molded by hand and baked freeform, the sides bow out, forming an uneven circle not found in most other pies.

While not the fanciest of dishes, this French dish would be a filling entrée that would warm even the coldest soul. Perhaps this warming meal would be served when O’Brien let down her cold exterior after feeling remorse for testifying against Mr. Bates.

2 cups pearl onions

¹
⁄
₂
cup all-purpose flour

Kosher salt and freshly ground black pepper to taste

4 chicken thighs, cut into serving pieces

4 chicken legs, cut into serving pieces

8 slices bacon

3 cloves garlic, crushed

2 medium carrots, chopped

2 cups button mushrooms

1 tablespoon unsalted butter

2 (750 ml) bottles red wine (such as Burgundy)

¹
⁄
₄
cup Cognac

¹
⁄
₄
cup tomato paste

2 cups chicken broth

5 sprigs fresh thyme

1 tablespoon Herbes de Provence

4 cloves garlic

1 bay leaf

1. In a large pot, bring 3 cups of water to a boil. Add pearl onions and boil for 1 minute. Remove onions, cool, then peel. Set aside.
   
2. In a large Ziploc bag, mix together flour, salt, and pepper. Add chicken and shake to thoroughly coat each piece. Remove chicken from bag and set aside.
   
3. In a large dutch oven over medium heat, fry bacon until crisp. Remove bacon to a paper towel and let drain. Then set aside and chill in refrigerator.
   
4. In the same dutch oven, using leftover bacon fat, add pearl onions, garlic, carrots, mushrooms, and butter; sauté until onions are lightly browned, about 10–12 minutes. Remove vegetables from pan and set aside.
   
5. Next, brown the chicken pieces in the same dutch oven with remaining juices. Brown until chicken is golden brown. Remove chicken pieces and set aside; chill covered in refrigerator overnight.
   
6. Pour red wine, Cognac, tomato paste, and chicken broth into dutch oven, stirring thoroughly over medium heat. Mix in thyme, Herbes de Provence, 4 cloves garlic, and bay leaf. Stir in pearl onions, carrots, and mushrooms. Simmer for 10 minutes, then remove from heat. Cover and refrigerate overnight.
   
7. Remove from refrigerator, then reheat over medium-low heat, covered, for 1
   ¹
   ⁄
   ₂
   –2 hours until chicken is tender. Remove chicken, then place in a heatproof container and keep warm in oven.
   
8. Turn heat up to medium-high and remove cover from dutch oven. Simmer sauce for 45 minutes or until it is reduced by a third. Once the sauce has thickened, remove from heat. Pour over chicken and serve.
   

This dish has its roots in France, where each region of France braises the chicken in its local wine. The French phrase
coq au vin
means “rooster with wine,” yet it is more common to cook this dish with chicken instead of rooster.

For most of us, supper hints at the end of a long day, but for the staff of Downton Abbey suppertime was just another brief break before doing their evening chores. Nonetheless, this would be the most relaxed meal of the day, and the staff would be allowed to supplement their meals with leftovers from the meals served upstairs. In the end, what Mrs. Patmore cooked up would really depend on the amount of time and energy required for the upstairs inhabitants. After all, a servant’s life revolves around her master’s!

While the Crawley family might not eat this dish, it would be well known among the servants at Downton Abbey as an accompaniment to fish and chips. Mrs. Patmore might whip this up on nights when the staff is too tired to properly eat after a full day of tending to Downton’s regulars and their guests.

1
¹
⁄
₂
cups (12 ounces) dried marrowfat peas

4 cups water

2 teaspoons baking soda

2 tablespoons butter

¹
⁄
₄
cup heavy cream

1 tablespoon sugar

1 teaspoon kosher salt

¹
⁄
₂
teaspoon freshly ground black pepper

1. Soak dried peas overnight in a large bowl full of water and baking soda. The baking soda is important because it helps break down the peas. The next day, drain peas, then place them in a medium-sized saucepan and just cover with water. Simmer for 25 minutes; the peas should break up without mashing.
   
2. Remove peas from heat. Stir in butter until it melts, followed by cream, sugar, salt, and black pepper. If desiring a thinner consistency, add more cream.
   

Upon hearing the phrase “mushy peas,” the Crawley sisters might haughtily refer to it as “Yorkshire caviar,” a reference to the stereotype that Yorkshiremen are unwilling to spend money on luxuries. Ladies Mary, Sybil, and Edith, however, would know that their family could afford — and would purchase — buckets of caviar if so desired.