N.B. — Now the paste is ready for use, and if it is required for beef-steak
pudding —
9. We take a quart pudding basin, and butter it well
inside.
10. We line the basin smoothly inside with paste.
11. We take a knife, flour it, and cut away the paste
that is above the edge of the basin.
12. We fold this paste together, and roll it out to a
round, the size of the top of the basin, one-eighth of an
inch in thickness.
13. We take one pound and a half of rump or beef -steak,
put it on a board, and cut it into thin slices.
14. We flour the slices well (using about a tablespoonful
of flour), and season them with plenty of pepper and salt.
15. We take half a pound of beef kidney, and cut it up
in small pieces.
16. We roll up the slices of beefsteak, and fill the basin
with the meat and the kidney.
N.B. — The pudding might be flavoured with shalot, parsley, and mushrooms
according to taste.
17. We now pour into the basin one gill of zvate✪ Suet Crust for Beef-Steak and Kidney Puddingr.
18. We wet the paste round the edge of the basin with
cold zvater, and cover over the top of the basin with the
round of paste.
19. We must join the paste together at the edge of the
basin, pressing it down with our thumb.
20. We take a pudding cloth, flour it, and lay it over
the top of the basin, tying it on tightly with a piece of
twine.
21. We take a large saucepan of warm water, and put it
on the fire to boil.
286 National Training School for Cookery.
22. When the water is quite boiling, we put in the
pudding, and let it boil for three hours.
23. For serving, we take off the cloth and turn the
pudding carefully out of the basin on to a hot dish.
24. For a Roly-Poly Pudding, we roll out the paste very
thin, we take half a pot of jam or marmalade, spread it
well all over the paste, and then roll the paste up.
25. We take a clean cloth, wring it out in warm water
sprinkle a little flour over it, place the rolled paste in the
middle of it, roll it round, and tie it securely at each end
with string.
26. We put the pudding into the saucepan of boiling,
water to boil for two hours.
27. For serving, we take the pudding out, carefully take
off the cloth, and place the pudding on a hot dish.
Lessons on Making Pastry. — Short Crust. 287
PASTRY.
Lesson No. 6.
SHORT CRUST FOR APPLE TURNOVERS
AND APPLE DUMPLINGS, &c.
Average cost of "Apple Turnovers" (about three).
INGREDIENTS.
d.
f lb. of flour 2
5 lb. of clarified dripping or butter 4</. 2
I a teaspoonful of baking powder )
3 apples J 2
3 teaspoonsful of moist sugar 1
7
Time required, about half an hour.
Now we will show you how to make Apple Turnovers,
1. We take three apples, peel and quarter them, cut out
the core, and cut them into thin slices.
N.B. — One apple is required for each turnover.
N.B. — If a fruit pie or apple dumpliiigs are required, see below.
2. We put three quarters of a pound of flour into a basin,
and mix into it half a teaspoonful of baking powder.
3. We take a quarter of a pound of clarified dripping or
butter✪ Apple Turnovers, and rub it well into the flour with our hands.
4. We add enough cold water to moisten it, and mix it
into a stiff paste.
5. We take a board, flour it, and turn the paste out on to it
6. We flour a rolling pin, and roll out the paste to about
a quarter of an inch in thickness.
Page 110 · 2 recipe records on this page
Presented as published in 1891. 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
N.B. — Now the paste is ready for use, and if it is required for beef-steak pudding —
9. We take a quart pudding basin, and butter it well inside.
10. We line the basin smoothly inside with paste.
11. We take a knife, flour it, and cut away the paste that is above the edge of the basin.
12. We fold this paste together, and roll it out to a round, the size of the top of the basin, one-eighth of an inch in thickness.
13. We take one pound and a half of rump or beef -steak, put it on a board, and cut it into thin slices.
14. We flour the slices well (using about a tablespoonful of flour), and season them with plenty of pepper and salt.
15. We take half a pound of beef kidney, and cut it up in small pieces.
16. We roll up the slices of beefsteak, and fill the basin with the meat and the kidney.
N.B. — The pudding might be flavoured with shalot, parsley, and mushrooms according to taste.
17. We now pour into the basin one gill of water.
18. We wet the paste round the edge of the basin with cold water, and cover over the top of the basin with the round of paste.
19. We must join the paste together at the edge of the basin, pressing it down with our thumb.
20. We take a pudding cloth, flour it, and lay it over the top of the basin, tying it on tightly with a piece of twine.
21. We take a large saucepan of warm water, and put it on the fire to boil.
286 National Training School for Cookery.
22. When the water is quite boiling, we put in the pudding, and let it boil for three hours.
23. For serving, we take off the cloth and turn the pudding carefully out of the basin on to a hot dish.
24. For a Roly-Poly Pudding, we roll out the paste very thin, we take half a pot of jam or marmalade, spread it well all over the paste, and then roll the paste up.
25. We take a clean cloth, wring it out in warm water sprinkle a little flour over it, place the rolled paste in the middle of it, roll it round, and tie it securely at each end with string.
26. We put the pudding into the saucepan of boiling, water to boil for two hours.
27. For serving, we take the pudding out, carefully take off the cloth, and place the pudding on a hot dish.
Lessons on Making Pastry. — Short Crust. 287
Lesson No. 6.
SHORT CRUST FOR APPLE TURNOVERS AND APPLE DUMPLINGS, &c.
Average cost of "Apple Turnovers" (about three).
d.
f lb. of flour 2
5 lb. of clarified dripping or butter 4</. 2
I a teaspoonful of baking powder )
3 apples J 2
3 teaspoonsful of moist sugar 1
Time required, about half an hour.
Now we will show you how to make Apple Turnovers,
1. We take three apples, peel and quarter them, cut out the core, and cut them into thin slices.
N.B. — One apple is required for each turnover.
N.B. — If a fruit pie or apple dumpliiigs are required, see below.
2. We put three quarters of a pound of flour into a basin, and mix into it half a teaspoonful of baking powder.
3. We take a quarter of a pound of clarified dripping or butter, and rub it well into the flour with our hands.
4. We add enough cold water to moisten it, and mix it into a stiff paste.
5. We take a board, flour it, and turn the paste out on to it
6. We flour a rolling pin, and roll out the paste to about a quarter of an inch in thickness.
Records on this page
Suet Crust for Beef-Steak and Kidney PuddingApple Turnovers