Cut the meat into very thin pieces ; mix the flour, pepper and salt on a plate ; dip each piece into this mixture. Roll them up lightly ; place them in a small pie dish ; add the water and the ketchup ; wet the edge of the dish. Place the pastry over the pie; cut it off close to the pie dish ; remove it, and from the pieces cut oiT, cut some strips. Lay these along the wet edge of the dish ; wet the top of them with cold water ; lay on them the large piece of pastry ; press down the edge. Make a hole in the centre to allow a hurtful steam, caused by the meat cooking inside, to escape ; roll out the scraps of paste left over, and cut out a fringe. Roll this up and place in the hole ; brush over the paste with a little milk ; place in a hot part of the oven for five minutes, then PASTRY. 107 bake in a cooler part for three-quarters of an hour to an hour. Sheep’s Head Pie. — Required : Short crust; 1 sheep’s head; Y lb. bacon ; an egg; 1 teaspoonful finely chopped parsley ; Yz pint pot liquor✪ Sheep’s Head Pie ; Y tea' spoonful salt ; Y teaspoonful pepper. Soak the head all night in salt and water ; wash thoroughly in warm water, removing the soft bones from the nostrils. Boil with sufficient water to cover it, till it is quite tender (about three hours). Place the egg in hot water, boil for ten minutes ; plunge the egg in cold water. Remove the shell and cut up into small pieces. Cut the meat, gristle, and bacon into small pieces, and put them, with the egg, parsley, pepper, salt, and half a pint of the liquor the head has been boiled in, into a pie dish ; cover with paste as in last recipe, and bake as directed. Generally eaten cold. Use the rest of the liquor for soup. Sausage Rolls. — Required: Short paste (the quantities given at page 103); 2 oz. scraps of meat; Y teaspoonful salt ; Y teaspoonful pepper. Cut the paste into four oblong squares; chop the meat, mix it with the salt and pepper. Divide it into four; place one portion on each square. Wet the edges of the squares ; fold one side of the paste over the meat, then the other side ; press down and mark with the back of a knife at the two ends and along the top. Place on a greased baking tin and bake in the oven for about half an hour. Oatmeal Pie Crust. — Required : lb. oatmeal; about 1 gill hot water ; x pinch salt.✪ Oatmeal Pie Crust Stir the ingredients well together ; roll out on a board to the thickness required. Fill the pie dish with cooked meat and vegetables, adding a little io8 PASTRY. flavouring and a little water or stock. Cover with the brake fnrroh ‘I ^ with milk i Place “ the oven and cooked b°Ut a qUarter of an hour tin the crust is Suet Paste — Required: % lb. flour: 2 oz. suet • about *4 gill of water; % teaspoonful salt. Mince the suet very finely, removing all fibres and pieces of skin ; mix it thoroughly in a basin with the flour and salt, till it is like fine bread crumbs. Add enough water to make it a stiff paste, work together and turn out of the basin neatly in one lump on to a floured board Flour the rolling pin, roll out the paste once to the thickness required. Suet paste may be made lighter by using 2 oz. stale bread crumbs and 2 oz. flour instead of 4 oz flour. ^ Boiled Beefsteak Pudding.— Required: suet paste; 1 lb. stewing beef cut thin; V2 oz. flour- aboutx n 0f water; *4 oz. dripping; y2 teaspoonful’ salt , y2 teaspoonlul pepper. ✪ Boiled Beefsteak Pudding

AI-modernized reading of the original text

Cut the meat into very thin pieces ; mix the flour, pepper and salt on a plate ; dip each piece into this mixture. Roll them up lightly ; place them in a small pie dish ; add the water and the ketchup ; wet the edge of the dish. Place the pastry over the pie; cut it off close to the pie dish ; remove it, and from the pieces cut oiT, cut some strips. Lay these along the wet edge of the dish ; wet the top of them with cold water ; lay on them the large piece of pastry ; press down the edge. Make a hole in the centre to allow a harmful steam, caused by the meat cooking inside, to escape ; roll out the scraps of paste left over, and cut out a fringe. Roll this up and place in the hole ; brush over the paste with a little milk ; place in a hot part of the oven for five minutes, then bake in a cooler part for three-quarters of an hour to an hour. Sheep’s Head Pie. — Required : Short crust; 1 sheep’s head; Y lb. bacon ; an egg; 1 teaspoonful finely chopped parsley ; Yz pint pot liquor ; Y teaspoonful salt ; Y teaspoonful pepper. Soak the head all night in salt and water ; wash thoroughly in warm water, removing the soft bones from the nostrils. Boil with sufficient water to cover it, till it is quite tender (about three hours). Place the egg in hot water, boil for ten minutes ; plunge the egg in cold water. Remove the shell and cut up into small pieces. Cut the meat, gristle, and bacon into small pieces, and put them, with the egg, parsley, pepper, salt, and half a pint of the liquor the head has been boiled in, into a pie dish ; cover with paste as in last recipe, and bake as directed. Generally eaten cold. Use the rest of the liquor for soup. Sausage Rolls. — Required: Short paste (the quantities given at page 103); 2 oz. scraps of meat; Y teaspoonful salt ; Y teaspoonful pepper. Cut the paste into four oblong squares; chop the meat, mix it with the salt and pepper. Divide it into four; place one portion on each square. Wet the edges of the squares ; fold one side of the paste over the meat, then the other side ; press down and mark with the back of a knife at the two ends and along the top. Place on a greased baking tin and bake in the oven for about half an hour. Oatmeal Pie Crust. — Required : lb. oatmeal; about 1 gill hot water ; x pinch salt. Stir the ingredients well together ; roll out on a board to the thickness required. Fill the pie dish with cooked meat and vegetables, adding a little io8 flavouring and a little water or stock. Cover with the brake fnrroh ‘I ^ with milk i Place “ the oven and cooked b°Ut a qUarter of an hour tin the crust is Suet Paste — Required: % lb. flour: 2 oz. suet • about *4 gill of water; % teaspoonful salt. Mince the suet very finely, removing all fibres and pieces of skin ; mix it thoroughly in a basin with the flour and salt, till it is like fine bread crumbs. Add enough water to make it a stiff paste, work together and turn out of the basin neatly in one lump on to a floured board Flour the rolling pin, roll out the paste once to the thickness required. Suet paste may be made lighter by using 2 oz. stale bread crumbs and 2 oz. flour instead of 4 oz flour. ^ Boiled Beefsteak Pudding.— Required: suet paste; 1 lb. stewing beef cut thin; V2 oz. flouraboutx n 0f water; *4 oz. dripping; y2 teaspoonful’ salt , y2 teaspoonlul pepper.

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Economical Flaky CrustRicher Flaky CrustSheep’s Head PieSausage RollsSuet PasteOatmeal Pie CrustBoiled Beefsteak Pudding

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