Myra's cookery book

I Put on the fire, add the rest of the 1’ lard, and boil 10 minutes. Pour this boiling on the flour and knead till quite smooth. Keep it warm all the time. Shape the raised mould with the hands round a warm jam pot. PASTRY. 285 PORK PIES — {continued). Order. Ingredients. Quantities. Method. 12... ... Take out the jam pot and fill the pie with the meat. 13... Water A few spoonsful Add. 14... ••• ... Put on the paste cover, close the edges and trim them. 15... ••• «f • Bake in a slow oven. 26~CORNISH MEAT PASTIES. Order. Ingredients. Quantities. Method. I... Good dripping paste See receipt No. 5. 2... Mutton or beef ... Roll it out and cut in large rounds. 3" li lb. ... Cut in small pieces and put a layer on one-half of each round. 4... Potatoes ijlb. ... Wash and peel, cut in thin slices, and mix with the meat. 5- Pepper, salt ... ... Sprinkle over. 6... ••• *•* ... ... Fold the paste over the meat, wet the edges and press them together. 7... ••• ... • •• ... Bake and serve hot. 27.-SAUSAGE ROLLS. Order. Ingredients. Quantities. Method. I... Sausage meat Ij lb. ... Form into nicely shaped rolls. 2... Puff paste ... ... Fold each roll in paste. 3- Yolk of egg ... I Beat and wash the rolls over. 4... ... ... Bake in a moderate oven. 286 MYRA'S COOKERY BOOK. 28-MEAT ROLLS. Order. Ingredients. Quantities. Method. T... Puff paste ... A small quantity Make as already described. 2... Cold fowl or veal I lb. ... Mince and pound. 3--- Cayenne, salt ... ... Add. 4... Butter i the weierht Add and pound to a smooth paste. 5- Forcemeat ... i lb. ... Make as described at page 272. 6... ... ... Make the forcemeat into small rolls. 7... Water Use a little to moisten the pounded meat. 8... ... Wrap each forcemeat roll round with pounded meat till a good size. g... ... ... Fold each roll in puff paste. 10... ... ... ... Bake for 20 minutes. 29.-OYSTER PATTIES. Order. Ingredients. Quantities. Method. I... Puff paste ... Prepare the patties as described at 30, page 287. Trim and beard them; if large, cut 2... Oysters 2 doz. ... them. 3--- Butter Flour I oz. 1 tea spoonful Mix together very smooth over a 4... slow fire, and simmer gently. 5- Salt ... 6... Mace , Add. 7... Cayenne ... ... 8... Cream 2 or 3 tea spoonsful Add gradually and boil. 9... Liquor of Strain and add. oysters 10... ... ... Put in the oysters and keep at boiling point for 2 minutes. II... . • ... ... Put this mixture in the patties. 12... ... Put on the covers and sen-e. Note. — The white meat of cold fowls, turkeys, and pheasants, or veal minced and heated in Bichamel sauce can be used for patties; other kinds of cold roast game are heated in Sauce Espagnole or good brown gravy. PASTRY. 287 30-SMALL VOLS-AU-VENT. Order. Ingredients. Quantities. Method. I... Puff paste ... Make the paste very light, and roll out J inch thick. 2... ... With one tin cut out the number required. 3- Take a smaller tin, wet the edge and take out the paste from the centre of each patty. 4... ... ... Cover with this paste and bake about 12 minutes. 5- ... When done, remove the tops with a knife. 6... ... ... Scoop out the crumb from the inside of the patties. 7... . *• . . •