Sausage Polls

Ingredients

• 1 lb. Sausages
• 1 lb. of Flour
• 1 lb. of Lard
• 2 ozs. of Butter
• 1 teaspoonful of Salt
• 1 teaspoonful of Baking Powder
• 1 Egg
• Water

Method

1. 1

   Boil the sausages for two minutes, cool, remove skin, cut each in half.

2. 2

   Mix flour, salt, and baking powder, cut in lard or butter.

3. 3

   Make a light paste with cold water, roll out, cut into squares, place half a sausage on each, wet edges, fold over, brush with milk or egg, and bake in a hot oven for about 30 minutes.

Nutrition per serving

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 5. The excerpt below is the record exactly as published.

SAUSAGE POLLS. Ingredients : — 1 lb. Sausages or 1 lb. Cold Meat Seasoned. | lb. of Flour. | lb. of Lard. 2 ozs. of Butter. | teaspoonful of Salt. | teaspoonful of Baking Powder. 1 Egg or a little Milk. Water. Method : — Boil the sausages for two minutes, let them cool and take off the skin, cut each sausage in half. 16 / r (14a,) Flaky Paste : — Mix the flour, salt and baking powder in a basin, then cut the lard or butter in it in small pieces. Make it into a light paste with a little cold water, put it on a floured board, flour it and roll it out thinly, fold it in three, turn it round and roll it out, but not thinly, again ; do this twice more, then roll it out thinly and cut it in pieces about 5 inches square. Put half a sausage (or seasoned meat) on each piece of paste, wet the edge and fold the paste over, bringing the join at the top, mark with the back of a knife, place on a greased tin, brush over with milk or egg. Bake in a hot oven about | hour. Serve hot or cold. This pie-crust is sometimes called “ Rough Puff Paste.” Time, 1| hour. (15) GOBLET PIE. Ingredients : — 2 ozs. Meat (cooked or uncooked). 2 czs. chopped Suet. 2 ozs. chopped Apples. 2 ozs. chopped Raisins. 2 ozs. Moist Sugar. 2 ozs. Currants. | lb. Flour. 1| oz. Dripping. | teaspoonful Baking Powder. | gill Water. A pinch of Salt. Method : — Clean, stone and chop the raisins ; clean the currants; chop the meat and suet finely, peel, core and chop the apples. Mix all the ingredients well together ; place them in a small pie-dish. Put the flour, baking powder and salt into a basin ; mix all together; rub in the dripping ; mix into a stiff’ paste with the water. Flour the paste board and the rolling pin ; roll out the paste | inch thick. Grease the edges of the dish, line with some narrow strips of paste. Wet the edge, put on the top, press it down. Trim ofF the edges and notch them with ! the back of a knife. Make a hole in the oentre. Bake i hour. Time, | hour. 17 (16) MEAT PIE. Ingredients : — | lb. Beef Skirt, or 10 ozs. Beef Skirt and \ 2 ozs. Bullock’s Kidney. ( \ teaspoonful Salt. | teaspoonful Pepper. 1 table-spoonful Flour. | Seasoning. lb. Fleur. 2 ozs. Dripping. | teaspoonful Baking Powder. 1 pinch Salt. | gill Water. Method : — Cut the meat into small pieces ; mix the seasoning on a plate ; dip the meat in it ; place it in a pie-dish ; pour in a gill of cold water. Put the flour, baking powder, and salt into a basin ; mix all together ; rub the dripping into the flour ; mix into a stiff paste with the water. Flour the board and rolling pin ; roll out ^ inch thick. Grease the edges of the dish ; line with some narrow strips of paste ; wet the edges ; put on the top ; press it down. Trim the edges neatly, and draw them up with the back of a knife. Make a hole in the top ; ornament according to fancy. Bake about 1 hour. Flaky paste may be used. Time, 1| hour. (17) BEEF TEA (QUICK). Ingredients : — | lb. of Gravy Beef. | pint of Water. A little Salt. Method : — Take the beef and cut it up very fine, removing all the skin and fat. Put it in a basin with the water : let it stand | hour ; pour it into a saucepan with the water and let it be twenty minutes in getting hot. Kemove it before simmering point, or the albumen will be hardened. Stir nearly all the time, then strain it off into a cup. Time, | hour. > 18 (18) CORNISH PASTIES. Ingredients : — ]- lb. of Buttock Steak. | lb. of Potatoes. 1 small Onion. | teaspoonful of Salt. A pinch of Pepper, i lb. of Flour. 3 ozs. of Dripping. | teaspoonful Baking Powder. A pinch of Salt. I gill of Cold Water. Method : — Cut the meat into small pieces. Peel, wash, and parboil the potatoes and peel the onion. Cut the potatoes into small pieces and mince the onion. Put the flour, baking powder and salt into a basin ; mix all together, rub in the dripping. Mix into a stiff paste with the water. Roll out ^ inch thick. Cut into rounds. Place a portion of meat, potato and onion on each round ; sprinkle with salt and pepper. Wet the edges, press them together. Make a frill on the top. Place on a greased baking tin. Bake £ hour. Time, 1 hour. (19) RAGOUT OF BEEF. Ingredients : — 1 lb. of Beef Pieces. | pt. of Cold Water. 3 large Onions. 1 teaspoonful of Salt

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