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 Navigation Oakham, and agricultural produce passing down on its way to Leicester. The main wharves were at Melton Basin and Rearsby, although the figures for the period between 1839 and 1842 record nine other wharves, although the precise location of most of them is conjectural. In Melton itself, new wharves were built, which provided warehousing, a granary, a coal yard and malt offices, to the west of the main basin. Dividends on the shares gradually increased, reaching 7.5 per cent in 1809, and 10 per cent in 1821, where they remained for the next 20 years. Income from tolls exceeded £4,000