Established in 1232, the village of Lacock was given to the National Trust in 1944 by Matilda Talbot. It is best known as the location for the television series and movies, such as Pride and Prejudice, Emma and Harry Potter.
I can see why.
Lacock houseDetailRoof detail
Houses are made of natural stone.
I didn’t notice until our tour guide, David, pointed out that there was no electricity in Lacock. No electricity, no electrical wires snaking through the air.
Lacock GardenLacock gardenFlowersLacock ChurchDetailBicycle outside King Johns Hunting Lodge
When King John (1167-1216) hunted in the forest outside of Lacock, he stayed at his hunting lodge. The lodge is now a tea room, restaurant and bed and breakfast.
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As I might have mentioned in previous posts, I’ll try anything. My tour of Stonehenge came with lunch so we stopped at the George Inn in Lacock. Even though I’d never had it before, I selected the steak and ale pie. It seemed pretty straight forward and most importantly, hearty. It was an all day tour and I had no idea when my next meal would be.
Steak and Ale Pie
Since we’d pre-ordered lunch, we were served as soon as we found our tables. The steak and ale pie was delicious!
I wasn’t sure how it was made but an Australian couple at the adjoining table explained that the meat was cooked first in ale — at least, that’s how it’s done in Australia — then baked.
A Little About The George Inn
The George Inn has been used as a pub since 1361. Though it’s been renovated and modernized, the George still maintains some of the vestiges from its past, such as the large open fireplace with a dog-wheel that once used for spit roasting.
I forgot to ask for a recipe but found this one on Allrecipes.com. If you try it, let me know what you think.
Heat a large skillet over high heat. Add lard, then meat. Toss to coat meat, and saute just long enough to brown meat on all sides. Remove from heat. Place meat in a 1 quart baking dish. Add carrots, turnip, potatoes, and onion. Mix well.
Place 1 cup water and ale in a small saucepan. Bring to a simmer. Mix cornstarch with 1/4 cup cold water until smooth. Slowly pour cornstarch mixture into simmering ale mixture, whisking constantly. Continue to simmer until mixture has thickened. Add salt and pepper to taste. Pour mixture over meat and vegetables. Trim puff pastry to fit over top of filling.
Bake in preheated oven for 45 to 50 minutes, until pastry is deep golden brown.
Enjoy!
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