Cornish Pasties

Ingredients

• short crust (the quantity given at page 103)
• 2 oz. scraps of meat
• 1 potato (parboiled)
• 1 onion
• ½ teaspoonful salt
• 1 pinch of pepper

Method

1. 1

   Roll out the paste very thin; cut it into rounds with a tin cutter or small saucepan lid (the quantity mentioned should make four).

2. 2

   Chop the meat; skin and chop the parboiled potato; skin, parboil, and chop the onion; mix the meat, potato, onion, pepper, and salt together.

3. 3

   Divide it into as many portions as there are rounds of paste; place each in the centre of a round.

4. 4

   Wet the edge with a little cold water, double the round, and press the edges together.

As published

This recipe was extracted from The school cookery book (1881), page 48. The excerpt below is the record exactly as published.

teaspoonful salt. Wash the beans in cold water; put them into a basin and cover them well with cold water. Soak for one night, pour away the water; put the beans into a saucepan with plenty of cold water ; boil for about two hours, till the beans are quite soft, but not broken. Pour them into a colander, so as to drain the watei well away. When ready, serve with parsley sauce poured over them. Mushrooms— Some mushrooms are edible; many are poisonous. The commonest edible mushrooms are generally found in meadows and on open ground, and are in greatest abundance in August and Septem- ber. The top is smooth, never warty ; the underside is pink in young mushrooms and brown in the older ones. The stalk is firm and fleshy. Mushrooms are good for flavouring soups and stews, or may be used separately as a vegetable. Grilled Mushrooms. — Required: 6 small or 3 large mushrooms ; oz. butter ; 1 pinch pepper ; 1 pinch salt. 102 VEGETABLES. Wipe the mushrooms with a dry cloth to remove earth and sand ; remove the stalks ; if the mushrooms are old skin them ; heat and grease the gridiron • place it over a slow fire; melt the butter in a cup • dip each mushroom into it ; grill for about five minutes! urning them when half done ; sprinkle with the PifPP1!T1and Sa!t and serve hot The skin and stalks should be used to flavour soups and stews. Mushrooms may be cooked in the oven or before the fire in a greased tin. The butter in the tin should be poured over the mushrooms before serving. Stewed Mushrooms. — Required: 6 small or 2 large mushrooms; ^ oz. butter; # teaspoonful flour ; about r tablespoonful water ; % teaspoonful vinegar ; 1 pinch pepper ; 1 pinch salt. Melt the butter in a very small pan ; stir in the hour; add the vinegar and water gradually; add the pepper and salt. Clean the mushrooms as in the last recipe ; remove the stalks and the skin, if old ; put the mushrooms in the pan and stew gently for about ten minutes. Plain Salad.— Required: 1 lettuce; mustard (the vegetable) ; cress; salad sauce (see page 130). The vegetables must be very fresh. Cleanse the vegetables, break off each leaf of the lettuce carefully; cut or break them across in small pieces ; wash these pieces again in cold water ; drain them and toss them in a dry towel to dry. Arrange the lettuce, mustard, and cress according to taste. Just before serving add the salad sauce and sprinkle the chopped hard boiled white of egg over the salad. A good addition to salad is radishes (washed and brushed) either whole or in slices. PASTRY. 103 XVIII.— PASTRY. Economical Short Crust.— Required: % lb. flour ; 2 oz. dripping ; x pinch baking powder ; 1 tea- spoonful sugar ; about teacupful cold water. Rub the flour and dripping lightly together with the finger tips till they are of the consistency of fine bread-crumbs; add the sugar and baking-powder, and stir in gradually as much cold water as will make it into a dough stiff enough to turn out of the basin in one lump, leaving the basin clean. Roll the paste out once, and it is then ready for use. This will cover a very small tart, or make about six tartlets. If used with meat, take a pinch of salt instead of the sugar. Richer Short Crust. — Required: 4 oz. flour; 2 oz. butter; egg (yolk and white mixed); 1 tea- spoonful of sugar ; 1 tablespoonful cold water. Prepare as in last recipe, omitting the baking- powder, and add the half egg with the sugar. Fruit Tart.- — Reverse the empty pie-dish upon the paste, and with a knife dipped in flour cut the paste close off by the outer rim of the dish. Fill the pie-dish with fruit and sugar, allowing about 3 oz. sugar to the pound of fruit ; wet the edge of the dish with water. Cut part of the remaining pastry into a strip, place this upon the wetted edge of the dish, then wet the top of this strip, and place upon it the piece of paste first cut out. Press this upper piece against the strip with your thumbs, then with a sharp knife dipped in flour, cut the paste sharply round at the outer rim of the dish. To ornament, place the thumb upon the edge of the pastry, and draw the back of a knife quickly up against the double layer of 104 PASTRY. pastry at short intervals. Brush the pastry over with sugar and water or with milk. Place in a hot part of the oven for five minutes, to allow the starch-cells of the flour to burst, and the dripping melted by the heat to be absorbed by them, and then remove to a cooler part until the pastry and fruit are cooked. Dredge the tart over with a little white sugar before serving. To make Tartlets, cut out the paste into round shapes with a tumbler or tin paste-cutter dipped in flour; slightly grease small patty tins, fit a round of paste into each tin, brush the edge of the paste with a little sugar and' water, and half fill with jam or stewed fruit. Bake as directed above. Cornish Pasties.- — -Required: short crust (the quantity given at page 103); 2 oz. scraps of meat ; 1 potato (parboiled); 1 onion; % teaspoonful salt; 1 pinch of pepper

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