Cookery for every household

To Prepare the Meat. — Remove all skin and gristle from the meat and cut it in small pieces, or, if it is very scrappy, mince it. One or two different kinds of meat can be used together, such as veal and ham, beef and tongue, mutton and kidney, &e., and the puffs w'ill be all the more tasty. When the meat is prepared, moisten and bind it together with some good tasty sauce, such as brown, tomato, parsley, egg, curry, &c., and add more seasoning if necessary. To Make the Puffs. — Roll out some pastry rather thinly, and stamp it out into rounds -with a plain or fluted cutter 4 or 5 inches in diameter. Wet the edges of these rounds with cold water or beaten egg, and put some of the mixture in the centre of each. Double over, and press the edges well together. Mark round the edges with the back of a fork or the end of a tea-spoon, and place the puff on a greased baking tin. Brush over with beaten egg, and bake in a moderate oven from 15 to 20 minutes, or until the pastry is set and of a brown colour. When ready, remove them carefully from the tin, and serve hot, garnished with parsley or bunches of watercress. Any suitable sauce may be served separately. Note . — Potato pastry may also be used fer these puffs. Time to bake, 10 to 15 minutes. Sufficient for 6 or 7 puffs. 1499. Cornish Pasties | lb. cooked meat. 2 or 3 cooked potatoes. 1 cooked onion. Pepper, salt. 2 table-sps. stock or gravy. 1 dessert-sp. ketchup. Dripping crust. Any cooked meat may be used for these. Cut it in small pieces, removing all skin, gristle, and superfluous fat. Chop the potato and onion, but not too small, and mix it with the meat. Season with pepper, salt, and ketchup, and moisten with stock or gravy. Make some dripping crust (see Recipe 1440), and roll it out rather thinly. Stamp it out in rounds the size of a saucer, wet round the edges with cold water, and put a good spoonful of the meat mixture in the centre of each. Then raise up the edges of the pastry, press them together and flute them with the fingers. Place the pasties on a greased tin, brush them over with a little milk, and bake in a good oven until well cooked and nicely browned. Time to bake, 15 minutes. Sufficient for 6 or 7 pasties. 1500. Chicken and Ham Rolls Same mixture as for Rough -puff or flaky chicken and ham pastry, croquettes. Make the mixture according to Recipe 1052, and turn it on to a plate to cool. Then form it into small cork-shaped pieces, using a little flour to assist with the shaping. Roll out some pastry into a long strip 5 inches wide, and then cut it across into small oblong-shaped pieces 3 inches wide. Wet along both sides and one end of these pieces with cold water or beaten egg, and lay a portion of the chicken mixture in the centre of each. Double over first the dry end of the pastry, then the wetted one, making one well overlap the other. Mark two or three times across the top with the back of a knife, then press down the ends and mark them also. Place the rolls as they are ready on a greased baking tin, and brush them over with beaten egg. Bake in a good oven until the pastry is cooked and nicely browned. Serve hot, and garnish with parsley. Note. — If liked, the rolls may be sprinkled with some crushed vermicelli before being put in the oven. Time to bake, 15 to 20 minutes. 1501. Chicken Roulettes