Roll out your pastry as directed for Coventry puffs;
put some of your fruit, with a little sugar, in the cen-
tre; sprinkle them with water, fold your paste over, so
as to form a semi-circle, and ice them as before directed.
Apples should be peeled, cored, and cut in small
pieces; rhubarb should have the strings on the outside
taken off, and then cut in pieces.
MINCE PIES.
Take some patty pans, roll out the cuttings of puff
paste, or some tart paste, rather thin, to line them with.
Nearly fill them with mince-meat, making it rather
high in the middle and leaving it half an inch from the
edge; make a good light piece of paste, by using a
pound of butter to a pound of flour, add an egg, with
the juice of a lemon✪ Mince Pies, to the water, when you mix it; put
on some moderately stout pieces of paste for covers; trim
it off round the edges with a knife, make a small hole
in the middle with a stick or piece of the whisk. And
bake them in a moderate oven.
MINCE MEAT.
Four pounds of the best beef suet, chopped fine; five
pounds of apples, peeled, cored, and chopped fine; four
pounds of mixed lemon, orange, and citron peel, cut
small; two pounds of sugar. Grate three nutmegs,
MADE EASY.
13
and use other spices to taste; add half a pint of brandy✪ Mince Meat.
Mix the whole together, and keep in a jar for use.
MINCE MEAT, (No. °Z.)
Three pounds of beef suet, three pounds of good ap-
ples, four pounds of currants, one pound of raisins,
stoned and chopped small, half a pound ot good moist
sugar, half an ounce of mace, half an ounce of nut-
meg, a quarter of an ounce of cloves, a quarter of an
ounce of cinnamon, a pint of brandy: mix as before.
MINCE MEAT, (No. 3.)
Stew one pound of lean beef till tender, chop it fine,
with two pounds of beef suet, and one pound of apples;
add two pounds of sugar, three pounds of currants, one
pound of candied lemon and orange peel, a quarter of a
pound of citron peel, one ounce of mixed spices, the
yellow rind of six lemons rubbed on sugar, half a pint
of brandy or wane, and the juice of two lemons✪ Beef Stew. Mix,
and keep as before.
In each of these three receipts, the apples should be
added when the mince meat is used, and not when it
is first mixed for keeping.
SAUSAGE ROLLS.
Have ready some nice sausage meat, which can
always be obtained from the pork butcher’s. If you
wish to make it, get some nice pork chops, cut the meat
from the bones, or take two-thirds of lean free from
gristle, and one-third fat, chop the meat very fine, and
season it well with pepper, salt, and spices, add a small
quantity of sage, or basil, use a little water in chopping
the meat, or else a little soaked bread.
Roll out some paste into square pieces, lay a roll of
meat in the centre, lengthways; fold them so as to form
long puffs, and wash them with egg before they are
baked✪ Sausage Rolls.
14
CONFECTIONARY
PATTY CASES. ✪ Patty Cases
Page 5 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roll out your pastry as directed for Coventry puffs; put some of your fruit, with a little sugar, in the centre; sprinkle them with water, fold your paste over, so as to form a semi-circle, and ice them as before directed.
Apples should be peeled, cored, and cut in small pieces; rhubarb should have the strings on the outside taken off, and then cut in pieces.
MINCE PIES.
Take some patty pans, roll out the cuttings of puff paste, or some tart paste, rather thin, to line them with. Nearly fill them with mince-meat, making it rather high in the middle and leaving it half an inch from the edge; make a good light piece of paste, by using a pound of butter to a pound of flour, add an egg, with the juice of a lemon, to the water, when you mix it; put on some moderately stout pieces of paste for covers; trim it off round the edges with a knife, make a small hole in the middle with a stick or piece of the whisk. And bake them in a moderate oven.
MINCE MEAT.
Four pounds of the best beef suet, chopped fine; five pounds of apples, peeled, cored, and chopped fine; four pounds of mixed lemon, orange, and citron peel, cut small; two pounds of sugar. Grate three nutmegs,
and use other spices to taste; add half a pint of brandy. Mix the whole together, and keep in a jar for use.
MINCE MEAT, (No. 2.)
Three pounds of beef suet, three pounds of good apples, four pounds of currants, one pound of raisins, stoned and chopped small, half a pound ot good moist sugar, half an ounce of mace, half an ounce of nutmeg, a quarter of an ounce of cloves, a quarter of an ounce of cinnamon, a pint of brandy: mix as before.
MINCE MEAT, (No. 3.)
Stew one pound of lean beef till tender, chop it fine, with two pounds of beef suet, and one pound of apples; add two pounds of sugar, three pounds of currants, one pound of candied lemon and orange peel, a quarter of a pound of citron peel, one ounce of mixed spices, the yellow rind of six lemons rubbed on sugar, half a pint of brandy or wine, and the juice of two lemons. Mix, and keep as before.
In each of these three receipts, the apples should be added when the mince meat is used, and not when it is first mixed for keeping.
SAUSAGE ROLLS.
Have ready some nice sausage meat, which can always be obtained from the pork butcher’s. If you wish to make it, get some nice pork chops, cut the meat from the bones, or take two-thirds of lean free from gristle, and one-third fat, chop the meat very fine, and season it well with pepper, salt, and spices, add a small quantity of sage, or basil, use a little water in chopping the meat, or else a little soaked bread.
Roll out some paste into square pieces, lay a roll of meat in the centre, lengthways; fold them so as to form long puffs, and wash them with egg before they are baked.
PATTY CASES.
Records on this page
Mince PiesMince MeatBeef StewSausage RollsPatty Cases