Cornish Pies
A historical recipe from New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807).
A historical recipe
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Project Gutenberg eBook #69519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families, by Maria Eliza Ketelby Rundell (1807). Digitised by Project Gutenberg, eBook #69519 (https://www.gutenberg.org/ebooks/69519). Public domain in the USA; its status may differ elsewhere.
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.
Ingredients 1 ingredient
- a cup within
Method
- Scald and blanch some broad beans: cut mushrooms, carrots, turnips, and artichoke bottoms, and with some peas, and a little onion, make the whole into a nice stew, with some good veal gravy.
- Bake a crust over a dish, with a little lining round the edge, and a cup within to keep it from sinking: open the lid, and put in the fricassee made hot;
- seasoning to your taste.
- Shalots, parsley, lettuce, celery, or any sort of vegetables that you like, may be added.
Plating
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