Cornish Pasties

Ingredients

• 1 lb. beef
• 1 lb. potatoes
• 4 teaspoonful salt
• 1/2 teaspoonful pepper
• a small onion, minced

Method

1. 1

   Cut up the beef and potatoes into small squares, mix with the pepper, salt, onion, and parsley.

2. 2

   Make a dripping paste of half lb. flour.

3. 3

   Roll out, and cut into six or eight squares or rounds; fill the centre with the above mixture, wet the edges, fold over three-corner ways and thoroughly seal; bake half-an-hour.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 12. The excerpt below is the record exactly as published.

lb. beef i lb. potatoes A dust of parsley CORNISH PASTIES. 4 teaspoonful salt J teaspoouful pepper i a small onion, minced Cut up the beef and potatoes into small squares, mix with them the pepper, salt, onion, and parsley. Make a dripping paste (page 85) of half lb. flour. Roll out, and cut into six or eight squares or rounds ; fill the centre with the above mixture, wet the edges, fold over three-corner ways and thoroughly seal ; bake half-an-hour. No. 54. DUCKS (to Roast). The ducks should be well plucked and singed, the pinions cut off to first joint, the feet left on and scalded and skinned ; pass a skewer through the pinions, also the top part of the legs. Draw the bottom part of the legs over the back and tie ; roast three-quarters to one hour, basting thoroughly ; serve with a brown gravy, and sage and onion stufiing as for goose (page 27) may be used if liked. Green peas should be served when in season. 25 No. 55. STUFFED FOWL. J teaapoonful grated lemon rind i do. pepper I do. salt I do. sweet herbs 1 do. parsley 1 egg 4 tablespoonfula bread crumbs 2 do. suet A little powdered mace A few grains cayenne A little minced ham Mix the whole with the egg, which should be slightly beaten, and place in the breast of the fowl. Truss and roast as follows ; — ROAST FOWL. To truss a fowl for roasting ; If a chicken, leave on the feet, which should be scalded and skinned ; if an older bird, cut off the legs half-way to the first joint, tui'n back the pinions, run a skewer through them, catching the top part of the legs ; tie the bottom part of the legs together. Set in a hot oven, or in front of a hot fire, from f to 1^ hours, according to size ; baste well with butter or dripping, and about a quarter of an hour before it is finished dredge with fiour and brown nicely. To make gi’avy, pour from the tin the fat, sprinkle in a good teaspoonful of browned fiour, then add half pint boiling water, contain- ing half teaspoonful of Liebig’s extract of beef, a little salt and pepper ; allow this to boil three minutes, strain over the fowl, or serve in separate tureen. If liked serve with this bread sauce (page 109). No. 56. BOILED FOWL. To truss the fowl for boiling, the legs should be removed from the first joint, and the sinews drawn ; to draw the sinews just cut the skin round the first joint of the leg, then give the leg a strong pull and it will be easily removed with the sinews. Fold over the pinions and pass a skewer through 26 them and the top part of the legs, tie the bottom part of the logs together, cover the breast of the fowl with thinly cut rounds of lemon, wrap up in a piece of buttered paper, and put into a pan of boiling water ; allow this to boil five or six minutes, draw on one side and simmer very slowly, ^ to 1^ hours ; when done, remove the paper, and drain ; cover the fowl entirely with a white sauce made as follows : Put one ounce ot butter into a saucepan, dissolved, add the fiour, and mix until smooth, then add ^ pint of milk and ^ pint of liquid in which the fowl has been boiled, allow this to cook three minutes, add ^ teaspoonful of salt, J teaspoonful pepper

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