Sausage Rolls

Ingredients

• half a pound of clarified dripping
• one teaspoonful of baking powder
• salt (as much as would cover a threepenny piece)
• about a tablespoonful of the mince meat
• one egg

Method

1. 1

   Rub the dripping into the flour, mix in water to form a stiff paste, roll out into squares, place mince meat in the center, fold and seal.

2. 2

   Grease a baking tin, place rolls on it, brush with beaten egg, and bake in a hot oven for 15 minutes, checking occasionally.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 18. The excerpt below is the record exactly as published.

one teaspoonful of 'baking powder, salt (as much as would cover a threepenny piece, and half a pound of clarified dripping. 8. We rub the dripping well into the flour with our hands, N.B. — We must mix it thoroughly, and be careful not to leave any lumps. Lessons on Australian Meat. — Sausage Rolls. 43. 9. We add enough water to the flour to make it into a stiff paste. 10. We flour the paste board. 11. We turn the paste out on the board. N.B. — We should divide the paste in two, so as not to handle it too much. 12. We take a rolling pin, flour it, and roll out each portion into a thin sheet, about one-eighth of an inch in thickness. 13. We cut the paste into pieces about six inches square. 14. We should collect all the scraps of paste (so that none is wasted), fold them together, and roll them out and cut them into squares. N.B. — There should be about two dozen squares of paste. 15. We should put about a tablespoonful of the mince meat into the centre of each square of paste. 16. We fold the paste round the meat, joining it smoothly down the centre, and pressing the ends of the paste together with our finger and thumb. 17. We take a baking tin, grease it well, and place the sausage rolls on it. 18. We break one egg

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