Sausage Rolls

Ingredients

• One-half pound of cold pork
• four leaves of sage
• one-half teaspoonful of pepper
• one grain of cayenne
• twelve ounces of flour
• four ounces of butter
• one egg
• one and one-half gills of cold water
• one teaspoonful of baking-powder
• one teaspoonful of salt

Method

1. 1

   Chop pork and sage, season.

2. 2

   Mix flour and butter, add baking powder and salt.

3. 3

   Make a well, add egg and water, knead.

4. 4

   Roll out, cut into pieces, fill with pork, seal, brush with egg, and bake for 30 minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 28. The excerpt below is the record exactly as published.

SAUSAGE ROLLS. 6l cooking, and taking another saucepan, melt in it the re- mainder of the butter, add to it the gill of milk and when this boils throw into it the mashed potatoes, and stir all together until the potatoes are very hot. Place then into a vegetable dish a layer of the pota- toes, add the catsup to the minced meat and cover the potatoes with a layer of it, and so alternating the meat and potatoes, fill all into the dish leaving a last layer of potato at the top. When this is done dip a knife into milk and smooth this top covering with the blade of it, and place it in a moderate oven for half an hour to bake, watching that the potatoes at the top brown handsomely. NoTK.-^Veal, mutton or cold beefsteak, may be used for this pie as well as the roast-beef, Sausage Rolls. — One-half pound of cold pork, four leaves of sage, and one-half teaspoonful of pepper, one grain of cayenne, twelve ounces of flour, four ounces of butter^ one egg, one and one-half gills of cold water, one teaspoonful of baking-powder, one teaspoonful of salt

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