Salt Pork and Beef Pie – A Hearty 18th-Century Stew Pie
Salt pork was a staple ingredient in 18th-century kitchens, but it was often misunderstood. Unlike modern bacon or fresh pork, salt pork was heavily salted for preservation, making it an essential protein source in an era without refrigeration. One fascinating historical recipe that used salt pork effectively comes from American Cookery (1796) by Amelia Simmons. This dish, known as a stew pie, combines beef, salt pork, and biscuit dough to create a warm, hearty meal perfect for cold weather.
A Taste of History: Salt Pork and Beef Pie
This recipe reflects the resourceful cooking methods of the time. Meat was often preserved through salting, while biscuit dough provided a filling, carb-heavy component to keep people full for longer periods. The stew pie blends the flavors of salt pork, beef broth, and biscuit dough, making it a rich, satisfying dish.
Ingredients
1 shoulder of veal (or beef, if preferred)
Raw salt pork, soaked to reduce saltiness
Beef broth (for stewing)
Biscuit dough:
2 cups flour
4 tbsp butter
1 egg
½ cup milk
Instructions
1. Prepare the Salt Pork
Soak the salt pork in water for several hours or overnight to remove excess salt. Drain and cut into pieces.
2. Boil the Veal (or Beef)
Boil the shoulder of veal in water until partially cooked. Remove from the pot and cut into chunks.
3. Make the Biscuit Dough
In a bowl, mix flour and butter until crumbly.
Add an egg and milk, stirring until a firm dough forms.
Roll out the dough and cut into pieces.
4. Layer the Ingredients
In a pot or Dutch oven, layer the veal chunks, salt pork pieces, and biscuit dough.
Pour in enough beef broth to partially cover the ingredients.
5. Stew the Pie
Cover the pot and simmer for about 30 minutes until the biscuit dough has absorbed the broth and the meat is tender.
6. Serve and Enjoy
Ladle into bowls and serve warm, enjoying the rich, savory flavors of the 18th century.
Why Try This Historical Recipe?
This stew pie is a window into the past, showcasing how early Americans used simple ingredients to create nourishing meals. The combination of salt pork, beef broth, and biscuit dough results in a dish that is both flavorful and filling. Perfect for a winter meal, this historical recipe brings a taste of tradition to modern kitchens.
Would you try making this 18th-century classic? Let us know in the comments!
