The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his ‘dandy’ followers, as they showed off their leg muscles.
A Cheshire Pork-Pye
- Loin of Pork
- Pared and cored Apples (Pippins)
- White wine
Take a loin of pork, skin it, cut it into stakes, season it with salt, nutmeg and pepper; make a good crust, lay a layer of pork, and then a large layer of pippins pared and cored, a little sugar, enough to sweeten the pye, then another layer of pork; put in half a pint of white wine, lay some butter on the top, and close your pye; if your pye is large, it will take a pint of white wine.
JL Note: ‘a good crust’ means ‘nice pastry’ and ‘close your pye’ means ‘ put a pastry lid on it’.