Cornish Pasties

Ingredients

• the remains of the cold beef
• a few potatoes
• some short crust
• pepper
• salt

Method

1. 1

   Cut all the meat from the cold beef, and make Cornish Pasties for breakfast.

2. 2

   Cut up the beef into small pieces, and season it with pepper and salt.

3. 3

   Abash and peel a few potatoes, half boil them, then cut them up also.

4. 4

   Make some short crust with flour, dripping, and baking-powder.

5. 5

   Roll this out till it is about a quarter of an inch thick, and divide it into small squares about five inches across.

6. 6

   Put a little meat and potato upon each square, moisten the edges, and fold the pastry over the meat, then press the edges securely together.

7. 7

   Bake till the pastry is done enough.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 238. The excerpt below is the record exactly as published.

the remains of the cold beef (Bissoles, January 6th) ; Rhubarb Mould (June 3rd). Dinner. — Mulligatawney Soup (stock made of beef bones, Feb¬ ruary 13th), (January 16th) ; Chops, with Piquante Sauce (April 30tli) ; French Beans (August 16th) ; Fried Potatoes (February 2nd). Ground Rice Pudding. — Flavour a quart of milk by heating it gently with some thinly-cut lemon-rind, a little bit of cinnamon, or a couple of laurel-leaves. When pleasantly flavoured, take out the flavouring ingredient and boil the milk. Mix four ounces of ground rice smoothly with a little cold milk, add this to the boiling milk, and stir till thick. Put the rice into a bowl, let it cool, then mix with it a little sugar, a piece of butter the size of a nut, and two well-beaten eggs. Turn into a buttered dish, and bake in a gentle oven. If the oven is hot, the pudding will be watery. A spoonful of brandy will improve the pudding, and an additional egg will enrich it. Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Partially prepare the lambs’ sweetbreads for breakfast to¬ morrow (Oct. 22nd). 3. Turn the herrings in the vinegar. 4. Pastry is to be made to-day (April 17th); Plum Pies (August 7tli) ; also Teacakes (August 26tli) and Annie’s Cake ( September 25th). 5. Stew the top of the loin of mutton for luncheon to-morrow (May 1st). A YEARS COOKERY. 301 August 22nd. Breakfast. Luncheon. Dinner. Lambs’ Sweetbreads. Collared Tongue. Teacakes. Dry Toast. Brown and White Bread and Butter. Marmalade. Corn-flour Milk. Pickled Herrings. Top of the Loin of Mutton, Stewed. Salad. Milk Soup. Fillet of Beef. Potatoes. Cauliflower. Plum Pie. Cheese. Marketing. For the Day.— Potatoes ; Cauliflower ; Lettuce ; small Salad ; Beetroot ; young Onions. For To-morrow. — Three or four Red Mullet. This fish may be had all the year, but it is at its best at the time when it is cheapest, that is, from July to October. It is very valuable in price. Generally fish is chosen for its fresh¬ ness, but red mullet is better for being kept a short time. It is called the woodcock of the sea, and its liver is esteemed a delicacy, while next to the liver stands the head. When taken out of the water it is of a beautiful rose- colour. It is rarely more than twelve inches long. A jar of Anchovy Paste ; a Fore-quarter of Lamb (April 11th) ; Mint ; French Beans ; Potatoes; ingre¬ dients for a Salad ; French Chocolate ; three pennyworth of Cream, if per¬ mitted ; a pound of Plums for the gateau. Breakfast.— Lambs’ Sweetbreads (Oct. 22nd); Collared Tongue (January 2nd); Teacakes (February 14th); Corn-flour Milk (June 19th). Luncheon. — Pickled Herrings (August 20th) ; Stewed Mutton (May 1st) ; Salad (March 13th). Dinner. — Milk Soup (January 3rd) ; Boast Fillet of Beef (Feb¬ ruary 11th); Potatoes (May 12th); Cauliflower (April 25th); Plum Pie (August 7th) ; Cheese (June 8th). Things that must not bo Forgotten. 1. Turn and rub the mutton in the pickle. 2. M ake a plum gateau for supper to-morrow evening (July 11th). 3. Cut all the meat from the cold beef, and make Cornish Pasties for breakfast to-morrow. They may be made and baked, then warmed in the oven for breakfast, or, if preferred, they can be eaten cold. Cut up the beef into small pieces, and season it with pepper and salt. Abash and peel a few potatoes, half boil them, then cut them up also. Make some short crust

Cook this with the app: pantry check, scaling, and the assistant.