Yes, I have - for Christmas - and it was a superb game pie.

I remember it used different cuts of meats, and was made traditionally with the hot water crust pastry, and there was so much meat, that I cooked it in a 9" cake tin

Unfortunately, tho, you'll have to wait for a recipe, cos it is at home (UK) - I won't be there till the weekend, but I'll look it out for you when I'm back home.

I would love a pork pie, haven't had one in absolutely ages. Would be great to take on picnics when we go on the land.

Funny what you miss and when. Not food related but face flannels of a sensible size at the minute - got a supply coming . Most of the time I don't miss things I adapt and then suddenly a craving will hit, like brown sauce - not craved it for years and years and then late last year it was suddenly something I missed.

Ruthdigs said:Although I'm not going to be making pork pies that History Cookbook site looks fascinating.  Thank you Brightspark!

You're very welcome, Ruth.

I must say it is useful for school, too.

I found on the 'Tudor' site (they study the Tudors), an old-fashioned recipe for Ginger Bread - bread flavoured with ginger!! That will be fantastic for 'cooking' with the children - and they can eat it afterwards.

(We have to be so careful now with working with children - what we can/can't do )