A deep-dish single or double-crust pie with a filling of rib meat from baconised pork.

Spare-Rib Pie appears as a food of the poor (along with Haricot) in the survey of York 'Poverty, A Study of Town Life' conducted around 1900 by Seebohm Rowntree, the chocolate-funded social reformer.

Original Receipt from 'Lakeland Recipes Old and New' by Joan Poulson 1978. (Countryside Publications, ISBN 0 86157 008 1). Found by Linda Johnson

Page 20 No. 20
Sparerib Pie

This pie is traditionally served cold with pickled beetroot.

2 lb pork spareribs
one egg
half pound shortcrust pastry
one teaspoon chopped parsley
three quarter pint brown stock
Salt and pepper

Strip the meat form the bones and cut into one inch pieces. Put into a two pint dish and season with salt and pepper. Sprinkle in the parsley, pour in the stock and roll out the pastry to make a lid. Decorate with pastry leaves and brush with beaten egg. Bake at 350F, 180C or gas mark 4 for 90 minutes to two hours until golden brown.