10. We place a little of the meat and potato in the centre
of each square, sprinkle over it a little pepper and salt, and
a very little of the chopped onion.
11. We fold the paste over the meat, joining it by pressing
the edp-es together with our thumb and finger.
n6 National Training School for Cookery.
12. We grease a baking tin and put the pasties on it.
N.B.— If there be no baking tin we should grease the shelf in the oven to
prevent the pasties from sticking.
13. We put the tin into the oven to bake from half an
hour to three quarters of an hour.
14. For serving, we put the pasties on a dish.
Lessons on Cooking Meat. — Sausage Rolls. 117
SAUSAGE ROLLS.
Average cost of " Sausage Rolls 99 (about one dozen) made
with cooked or uncooked meat.
INGREDIENTS.
d.
J lb. of cooked or uncooked meat 5
1 lb. flour 2
\ lb. dripping 4
1 teaspoonful baking powder \
Seasoning I
£ a shalot V 1
1 small onion i
4 sage leaves /
1 egg 1
1 1
Time reguired half an hour.
Now we will show you how to make Sausage Rolls.
1. We take half a pound of meat {cooked or uncooked) y put
it on a board, take away all the fat, and mince the meat up
as finely as possible. ,
2. We take the mince meat, put it in a basin, and season
it well with pepper and salt.
3. We take four sage leaves, put them on a board, and
chop them up as finely as possible with a knife.
4. We take half a shalot and one small onion, peel them,
and chop them up upon the board.
5. We mix the chopped sage, shalot, and onion well into
the mince meat with a spoon.
6. We put one pound of flour✪ Sausage Rolls into a basin.
7. We add to it one teaspoonful of baking powder, a
quarter of a saltspoonful of salt, 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.
9. We add enough water to the flour to make it into a
stiff paste.
n8 National Training School for Cookery.
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 one dozen squares of paste.
15. We should put about a tablespoonful of the mince
meat and herbs 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 fifteen
minutes if the meat is already cooked, but if raw meat is
used, then half an hour is required.
N.B. — We should look at them once or twice, and turn them if necessary, so
that they shall be equally baked. ✪ Sausage Rolls
Page 46 · 3 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
10. We place a little of the meat and potato in the centre of each square, sprinkle over it a little pepper and salt, and a very little of the chopped onion.
11. We fold the paste over the meat, joining it by pressing the edges together with our thumb and finger.
n6 National Training School for Cookery.
12. We grease a baking tin and put the pasties on it.
N.B.— If there be no baking tin we should grease the shelf in the oven to prevent the pasties from sticking.
13. We put the tin into the oven to bake from half an hour to three quarters of an hour.
14. For serving, we put the pasties on a dish.
Lessons on Cooking Meat. — Sausage Rolls. 117
SAUSAGE ROLLS.
Average cost of " Sausage Rolls 99 (about one dozen) made with cooked or uncooked meat.
d.
J lb. of cooked or uncooked meat 5
1 lb. flour 2
\ lb. dripping 4
1 teaspoonful baking powder \
Seasoning I
£ a shalot V 1
1 small onion i
4 sage leaves /
1 egg 1
1 1
Time reguired half an hour.
Now we will show you how to make Sausage Rolls.
1. We take half a pound of meat {cooked or uncooked) y put it on a board, take away all the fat, and mince the meat up as finely as possible. ,
2. We take the mince meat, put it in a basin, and season it well with pepper and salt.
3. We take four sage leaves, put them on a board, and chop them up as finely as possible with a knife.
4. We take half a shalot and one small onion, peel them, and chop them up upon the board.
5. We mix the chopped sage, shalot, and onion well into the mince meat with a spoon.
6. We put one pound of flour into a basin.
7. We add to it one teaspoonful of baking powder, a quarter of a saltspoonful of salt, 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.
9. We add enough water to the flour to make it into a stiff paste.
n8 National Training School for Cookery.
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 one dozen squares of paste.
15. We should put about a tablespoonful of the mince meat and herbs 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 fifteen minutes if the meat is already cooked, but if raw meat is used, then half an hour is required.
N.B. — We should look at them once or twice, and turn them if necessary, so that they shall be equally baked.
Records on this page
Sausage RollsCornish PastiesSausage Rolls