Ryzon Meat Fold-Overs

Ingredients

• K pound sausage meat, fine quality
• I level cupful (4 ounces) chopped cooked chicken or ham
• I level cupful {yi pound) boiled rice (scant)
• I chopped pimiento (canned red pepper)
• I tablespoonful Worcestershire sauce
• 1 egg, separated
• 2 level teaspoonfuls Ryzon
• 4 level cupfiils (i pound) flour
• 1 level teaspoonful salt
• yi cupful {lyi gills) water
• 3 tablespoonfuls {lyi ounces) lard
• 3 tablespoonfuls (i jounces) butter

Method

1. 1

   Put sausage meat into a hot pan and cook it but do not let it get brown and dry; add ham or chicken, rice, chopped pimiento, and Worcestershire sauce, take from fire and mix with white of egg beaten to a stiff froth.

2. 2

   Sift flour, salt and Ryzon together, add lard and butter, cut and rub them into the flour, and make into stiff dough with water.

3. 3

   Knead lightly, roll out one-fourth of an inch thick and cut in pieces size of a saucer.

4. 4

   Put two tablespoonfuls of meat mixture in the center, wet edges, then fold over and press edges together with a fork.

5. 5

   Brush over with beaten egg yolk, lay on greased tins, and bake in a hot oven until a nice golden color.

6. 6

   Serve hot.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 62. The excerpt below is the record exactly as published.

RYZON MEAT FOLD-OVERS by MRS. L. BOISSE, DOUGLASTON, L. I. K pound sausage meat, fine quality. I level cupful (4 ounces) chopped cooked chicken or ham. I level cupful {yi pound) boiled rice (scant) . I chopped pimiento (canned red pepper). I tablespoonful Worcestershire sauce. 1 egg, separated. 2 level teaspoonfuls Ryzon. 4 level cupfiils (i pound) flour. 1 level teaspoonful salt. yi cupful {lyi gills) water. 3 tablespoonfuls {lyi ounces) lard. 3 tablespoonfuls (i jounces) butter

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