The official handbook for the National Training School for Cookery

SAUSAGE ROLLS. Average cost of " Sausage Rolls " (about two dozen) made from " Australian Mince Meat!" d. h lb. of mince meat 3^ I lb. of flour , i| £ lb. of dripping 4" 1 teaspoonful of baking powder j Seasoning > J 4 sage leaves ) 1 egg 1 Time required, half an hoiir. Now we will show you how to make Sausage Rolls. 1. We take a tin of Australian mince meat and open it carefully. 2. We take a spoon and carefully remove the fat from the top of the meat N.B. — The fat should be clarified by putting it into a basin of boiling water, and when cold can then be used as dripping. 3. We take half a pound of the mince meat out of the tin, put it in a basin, and season it well with pepper and salt. 4. We take four sage leaves, put them on a board, and chop them up as finely as possible with a knife. 5. We mix the chopped sage well into the mince meat with a spoon. 6. We put three quarters of a pound of flour into another basin. 7. We add to it one teaspoonful of 'baking powder, salt (as much as would cover a threepenny piece, and half a pound of clarified dripping. 8. We rub the dripping well into the flour with our hands, N.B. — We must mix it thoroughly, and be careful not to leave any lumps. Lessons on Australian Meat. — Sausage Rolls. 43. 9. We add enough water to the flour to make it into a stiff paste. 10. We flour the paste board. 11. We turn the paste out on the board. N.B. — We should divide the paste in two, so as not to handle it too much. 12. We take a rolling pin, flour it, and roll out each portion into a thin sheet, about one-eighth of an inch in thickness. 13. We cut the paste into pieces about six inches square. 14. We should collect all the scraps of paste (so that none is wasted), fold them together, and roll them out and cut them into squares. N.B. — There should be about two dozen squares of paste. 15. We should put about a tablespoonful of the mince meat into the centre of each square of paste. 16. We fold the paste round the meat, joining it smoothly down the centre, and pressing the ends of the paste together with our finger and thumb. 17. We take a baking tin, grease it well, and place the sausage rolls on it. 18. We break one egg on to a plate, and beat it slightly with a knife. 19. We take a paste brush, dip it in the egg, and paint over the tops of the rolls. 20. We place the tin in a hot oven to bake for 15 minutes. N.B. — We should look at them once or twice, and turn them if necessary, so. that they shall be equally baked. 21. For serving we take the rolls off the tin and placethem on a hot dish. 44 National Training School for Cookery. Lesson No. 3. MEAT PIE. Average cost of a "Meat Pie" (a quart dish) made from Australian mutton or dee/and kidneys. s. d. \\ lb. of Australian mutton or beef o 10V h"\b. do. kidneys o 3 V I lb. of flour o ij i lb. of dripping ) 2 Pepper and salt j 1 si Time required, about three-quarters of an hour. Now we will show you how to make a Meat Pie. 1. We take a tin of Australian mutton or beef, and open it carefully. 2. We take a spoon, and carefully remove the fat from the part of the meat which is required for use.