Cornish Pasties

Ingredients

• Three-quarters of a pound of cold beef-steak
• one half pound of raw potatoes
• one Spanish onion
• one salt-spoonful of pepper
• one tea-spoonful of salt
• one pound of flour
• four ounces of beef-suet
• one tea-spoonful of baking-powder
• one half pint of cold water

Method

1. 1

   Boil potatoes, cut into small pieces.

2. 2

   Mix with onion and steak, season.

3. 3

   Chop suet finely, mix with flour, baking powder, and salt.

4. 4

   Make dough with cold water.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 51. The excerpt below is the record exactly as published.

one tea-spoonful of baking-powder, one and one -hah* gill of cold water, three ounces of vermicelli. Chop the cold meat very finely, the fat and lean together, place it into a bowl with the pepper, nutmeg, and nearly 68 MEATS. all of the salt, and stir together with the milk. Put the flour now upon a mixing-board, rub into it the butter, add the baking-powder and remaining salt, mixing all into a firm dough with the cold water. When the dough is mixed, knead and roll it out to about a quarter of an inch thick- ness, cut it then into rounds with a biscuit-cutter, beat the egg until very light and brush the edges of the rounds with it. Put now into the centre of these rounds as much of the minced meat as the crust can be made to cover, gather up the edges of the dough over the meat and pinch them firmly together. When the rounds are all filled, roll them separately into the beaten egg, crush the vermicelli to a powder, put it upon a sheet of kitchen-paper and roll the rissoles by turns iu this, until thoroughly blanketed with the powder. Cook now in hot clarified fat for five minutes, putting in only a part of the rissoles at a time, as the fat will be too much cooled by plunging all in at once. When taken from the fat, drain the rissoles upon a clean piece of kitchen -paper, and serve them in a hot napkin, garnishing with sprigs of parsley. NOTE. — When clarified fat or lard is used for frying, care must be taken that what is used for fish and sweets be kept distinct. Curry. — Three-quarters of a pound of cold mutton, two ounces of butter, one onion, one half ounce of flour, one dessert-spoonful of curry-powder, one apple, one half pint of second stock, one half tea-spoonful of salt, one half tea- spoonful of pepper. Melt first the butter in a sauce-pan, and brown in it to a very pale brown the sliced onion. Stir into this the curry- powder and flour, and when all is thoroughly mixed, add to the mixture by degrees the stock. Stir now carefully until boiling, and when this point is reached grate the apple and add it also. Put on then the lid of the sauce-pan, and allow all to simmer slowly for ten minutes ; in the meantime, cut the mutton into slices, drop it slice by slice into this boiling COLD BOILED MUTTON CORNED BEEF HASH. 69 sauce, aiid allow it to cook just long enough to heat the meat through, when the sauce-pan must at once be removed from the fire and the preparation served. NOTE. — The great fault in preparing cold meats for a second serving lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold Boiled Mutton with Tomato Sauce.— Three-quar- ters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one half ounce of flour, one half tea-spoonful of pepper, one half tea-spoonful of salt, one tea-spoonful of sugar, one grain of cayenne, one gill of second stock. First cut the mutton into slices, place them neatly into the bottom of a flat vegetable dish, and season each piece lightly with the salt, pepper, and cayenne. Melt then the butter and make it hot, when half should be poured over the meat ; and into what remains stir the flour, adding to it, when smooth, the stock. When this mixture boils add to it the sugar, the remainder of the seasoning and the toma- toes, and let all cook for two minutes, that the tomatoes may become very hot, when the sauce should be poured over the mutton and the whole covered tightly until taken to the table. NOTES.— It should be remembered that all highly - seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Corned Beef Hash.— One pound of chopped corned beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one tea-spoonful of pepper, one half tea-spoonful of salt, one Spanish onion. Before chopping the meat trim away and remove all the skin and gristle, that all substances likely to present hard lumps may be taken out. Chop then the potatoes, taking 70 MEATS. care that they do not become too tine or a mashed paste, and mix them together with the meat in the choppiug- bowl. Chop the onion then finely, and brown it to a pale brown in the butter ; when brown, add to it the stock, and, when this is hot, the chopped corned beef and potatoes; season all with the pepper and salt, and stir over the fire until very hot. Serve this hash banked «p in a hot flat dish, with a piece of butter let into a hole made by the print of a spoon-bowl iu the top. NOTES. — Cold roast beef may also be used in this way, and pieces of cold beef -steak as well; and a delicious, juicy hash can be made after this method, for those who enjoy rare meats, by substi- tuting raw steak minced for the cold cooked meats. Potatoes are best for this use that are a little underdone, as when hard they mince without mashing, and so retain their char- acter. Cornish Pasties. — Three-quarters of a pound of cold beef-steak, one half pound of raw potatoes, one Spanish onion, one salt-spoonful of pepper, one tea-spoonful of salt, one pound of flour, four ounces of beef-suet, one tea-spoon- ful of baking-powder, one half pint of cold water

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