The new Albatross recipe book

Roll out pastry. Cut a strip around the edge and place it on the rim of the dish, first wetting the rim. Dampen the top of the strip and place the pastry on it. Trim off outside edge. Press the top so that the funnel will make its own hole. Brush with beaten egg or milk. Place pastry ‘leaves’ (from the trimmings) around the centre hole and brush their tops with egg or milk. Bake for 30-45 minutes in a hot oven (Regulo Mark 7 or 430-450° Fahr.). (Variation I.) STEAK AND KIDNEY PIE Add 1-2 cut-up sheep’s kidneys with the meat. (Variation II.) STEAK AND MUSHROOM PIE Add 2-3 oz. halved or quartered mushrooms, Note. A tin of stewed steak or Mexican steak, which requires no preliminary cooking, can be used instead of fresh meat. CHEESE STRAWS 4 oz. Albatross Self-Raising Flour 2 oz. dry grated cheese Pinch of salt 14-2 oz. lard or dripping Few grains of Cayenne pepper 1 yolk of egg or milk to bind Sift dry ingredients. Rub the fat into them to fine breadcrumb consistency, then the grated cheese. Bind together with the egg, or milk. Roll out to }” thick and cut into }” strips, 2-3” long. Roll out trimmings and cut into rounds with two different sized cutters. Bake for 10 minutes in a moderate oven. (Regulo Mark 5 or 400° Fahr.). VERSAILLES FLAN Line a pie tin with short pastry (see page 6). Lay up to 3 oz. diced cooked ham or bacon on the bottom. Make a custard with 1 egg and } pint of milk. Add 1 tablespoon of grated cheese and pouritoverthe meat. Bake for 25 minutes ina moderate oven. (Regulo Mark 5 or 375° Fahr.). CHEESE CUSTARD TARTS Roll out short pastry less than }” thick. Cut into rounds and line small patty cases withthem. Prick the bottoms. Filling: 1 large egg Few grains of Cayenne Pinch of Salt pepper 1 tablespoon dry grated ; pint milk cheese Combine these ingredients and beat together a little. Divide between the pastry-lined patty tins and bake for 12-15 minutes ina moderately hot oven. (Regulo Mark 4 or 375° Fahr.). Note.—Bake in one tart if preferred, in which case it will require 45-50 minutes. VEGETABLE PIE Filla pie dish with any favourite vegetables par-boiled, diced and well seasoned with a meat cube or gravy powder if necessary. Make a thin white sauce, season and pour this over the vegetables. Cover with pastry and bake as for Meat Pie (see page 8). CORNISH PASTIES. (Using Corned Beef) 6 oz. short pastry (see page 6) 1 chopped onion 6-8 oz. chopped corned beef or Salt and pepper cooked meat 1 good sized cooked potato diced Roll out the pastry }” thick and cut into rounds, using a tea saucer. Mix the filling and divide it between the rounds of pastry, heaping it on the centre. Damp the edges, fold the pastry over and pinch the edges together in a fluted edge. Brush with beaten egg or milk and bake for 30-40 minutes in a hot oven (Regulo Mark 6 or 410° Fahr.). SWISS FLAN Line a pie tin with short pastry (see page 6), }” thick. Cut 3-4 cold boiled potatoes into slices and put them in a layer on the pastry. Slice 2 oz. cheese on the potatoes and spoon over them custard, made with 1 egg, } pint hot milk and a few grains of cayenne pepper. Bake for 25 minutes ina moderate oven. (Regulo Mark 5 or 375- 400° Fahr.). SAVOURY MEAT ROLL Mince 1 cupful of corned beef. Chop 1-2 onions and cook them gently in a little fat. Add 1 cupful breadcrumbs and 1 tablespoon a 9 oxtail soup powder. Mix thoroughly and moisten with enough water to bind. Add a little pepper. Form into a roll and wrap with short pastry, rolled less than }” thick. Brush with milk and bake for 30-40 minutes in a moderately hot oven. (Regulo Mark 6 or 410° Fahr.). RUSSIAN PIE Short pastry (see page 6) 1 small teaspoon tomato 1 teacup corned beef soup powder 3 teacup grated raw carrot 1 teaspoon mixed herbs 1 finely chopped onion -_ +$teacup cold water Seasoning to taste