My mother's cook book

Potatoes are best for this use that are a little underdone as when hard they mince without mashing and so retain their character. Cornish Pasties.— Three-quarters of a pound of cold beefsteak, one-half pound of raw potatoes, one Spanish onion, one teaspoonful of pepper, one teaspoonful of salt, one pound of flour, four ounces of beef suet, one teaspoonful of baking-powder, one-half pint of cold water. 6o MEATS. , Cover the potatoes, in a saucepan, with cold water and bring the water to the boiling point, and when this is reached take out the potatoes and cut them into small, square pieces. Put the pieces upon a plate and shred over them the onion, add to these the steak, which must also be cut into small square pieces, and sprinkle over all, the pepper arid nearly all of the salt. Toss these all now together with a fork, then place the suet upon a board and chop it very finely, mix well with it the flour, baking-powder and the remainder of the salt, and make these into a light dough with thfe cold water. Cut the dopgh then into six or eight pieces, roll each piece out round and to a quarter of an inch thickness, brush the edges of the rounds with a'little cold water, and put into each an equal part of the meat mixture. Gather up the edges of the crust and pinch them firmly together, brush each over with a little egg or milk, and bake them in a ijuick oven three-quarters of an hour. Shepherd's Pie. — One pound of cold roast beef, on,e Spanish onion, one and one-half ounces of butter, onehalf ounce of flour, one pound of mashed potatoes, one tablespoonful of catsup, one-half gill of cold water, one teaspoonful of pepper, one teaspoonful of salt. Mince the meat very finely, and melt then in a saucepan half an ounce of the butter, throw into it the minced meat and brown it well, keeping the meat moving all of the time to prevent its lumping. While this is doing sprinkle the flour in by degrees both to help the browning and to thicken the composition. Add then the pepper, salt and water, and stir all until boiling when the onion must be sliced and put in. Draw the saucepan now to one side of the fire, in order that it may keep hot without SAVSAGe. ROLLS. 6l cooking, and taking another saucepan, melt in it the remainder of the butter, add to it a gill of milk and when this boils throw into it the mashed potatoes, and stir all together until the potatoes are very hot. Place then into a vegetable dish a layer of the potatoes, add the catsup to the minced meat and cover the potatoes with a layer of it, and so alternating the meat and potatoes, fill all into the dish leaving a last layer of potato at the top. When this is done dip a knife into milk and smooth this top covering with the blade of it, and place it in a moderate oven for half an hour to bake, watching that the potatoes at the top brown handsomely. Note. — Veal, mutton oi cold beefsteak, may be used for this pie ,as well as the roast-beef. ' Sausage Rolls. — One-half pound of cold pork, four leaves of sage, and one-half teaspoonful of pepper,' one grain of cayenne, twelve ounces of flour, four ounces of butter, one egg, one and ofie-half gills of cold water, one teaspoonful of baking-powder, one teaspoonful of salt. The pork must be chopped very finely, also the sage leaves which are to be well mixed with the meat. Season this with the "pepper, half of the salt, and the cayenne. Put now the flour upon a mixing board, and rub into it the butter, add to it the baking-powder and remaining salt and making a little well in the centre of this mixture^ drop into it the yolk of egg, pour over it the water, knead all lightly together, and roll the dough so formed out to the thickness of a quarter of an inch.. Cut this paste into pieces four inches Jong, and three wide, beat the white of egg slightly, and brush the edges of the paste with it.