Pork pie when the pie is cooked, traditional recipes specified that clarified butter or a hot pork stock was poured into the pie after baking. This would set when cool, filling the gap between meat and pastry and preventing air from reaching the filling and causing it to spoil. Commercial makers use a 6% solution of gelatin at between 80 and 90 degrees Celsius, added into the pie immediately after baking. The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire. While it is sometimes claimed that Melton pies became popular among fox hunters in the area in
Melton Mowbray and two priests. The water mills, still in use up to the 18th century, are remembered by the present names of Beckmill Court and Mill Street. Melton Mowbray has been a market town for over 1,000 years. Recorded as Leicestershire's only market in the 1086 Domesday Survey, it is the third oldest market in England. Tuesday has been market day ever since royal approval was given in 1324. The market was established with tolls before 1077. Legacies from the Medieval period include consolidation of village and market town patterns; in Melton Mowbray, Bottesford, Wymondham, and Waltham-on-the-Wolds. The latter had a