Sausage Rolls
From The official handbook for the National Training School for Cookery, 1891
Look at them once or twice and turn if necessary.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 46. The excerpt below is the record exactly as published.
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 one dozen squares of paste. 15. We should put about a tablespoonful of the mince meat and herbs 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 on to a plate, and beat it slightly with a knife. 19. We take a paste brush, dip it in the egg, and paint over the tops of the rolls. 20. We place the tin in a hot oven to bake for fifteen minutes if the meat is already cooked, but if raw meat is used, then half an hour is required. N.B. — We should look at them once or twice, and turn them if necessary, so that they shall be equally baked. 21. For serving we take the rolls off the tin and place them on a hot dish. Lessons on Cooking Meat. — Veal and Ham Pie. 1 1 9 VEAL AND HAM PIE. Average cost of " Veal and Ham Pie" {about a quart pie-dish), INGREDIENTS. s. d. ij lb. of fillet of veal (lean) i 6 \ lb. of bacon o 3 2 eggs o 2 1 teaspoonful of chopped parsley j Salt and pepper / o 2} fib. of flour ) 3 oz. of butter o 3 3 oz. of lard o 2 2 6J Time reqiiired, about two hours. Now we will show you how to make a Veal and Ham Pie. 1. We put three quarters of a pound of flour, three ounces of butter, and two ounces of lardy on a board. 2. We take a knife and chop up the butter and lard into the flour, sprinkle over a quarter of a salispoonful of salt, heap it on the board, and make a well in the centre. 3. We add a large tablespoonful of water, and beat it up slightly with a knife. 4. We now, slowly and lightly, mix it all with our fingers, adding more water if necessary, until it be formed into a stiff paste. 5. We must keep our hands, and the board well floured, that the paste
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