Cornish Pasties
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: Cornish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Ingredients--Some plain short crust.
- Equal quantities of beef-steak or beef-skirt and potatoes.
- 1 onion, finely chopped.
- Pepper and salt.
- Method.--Cut the meat and potatoes into small dice, and mix them with the onion, pepper, and salt.
- Roll out the pastry.
- Stamp it into rather large rounds with the lid of a small saucepan.
- Wet round the edges of the paste, and place a small heap of meat and potatoes in the middle of each round.
- Double the paste, bringing the edges to the top.
- Goffer round them with the fingers to form a frill.
- Place the pasties on a greased baking-sheet, and bake in a quick oven from half an hour to an hour.