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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 85
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85 Small Pork Pies Cut your Pork meat in little square pieces, Season it all together in a dish with pepper and Salt - a little shred onion / if approved may be added then make a stiff paste such as for other pies, with the water or Milk, hot [mustard?] of Cold - if not good at [raising?] then roll out your paste a proper thickness cut the bottoms the size you wish them - cut a piece to go round the Edge and stick the bottom to it with the white of an Egg. Fill them quite full so that they may keep the shape - put about a Tea spoonful of Cold water into them and cover them with a thin Cover [pin?] along them close round the Edge and ornaments to your taste Olive le Roi Take mashed potatoes and rub through a fine cullender - mix some flour with them, and rub in a quarter of a pound of Butter to make it into a Paste, and the yoke of an Egg to Moisten it sufficiently for rolling out - Then have ready some very thin slices of Beef or Veal, well seasoned with pepper & Salt, &c - roll out the paste, and lay the slices of meat on it, roll it up the size of olives, & fry it in butter - send up with gravy in the dish. Miss A. Hadon, Chny
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85 Small Pork Pies Cut your Pork meat in little square pieces, Season it all together in a dish with pepper and Salt - a little shred onion / if approved may be added then make a stiff paste such as for other pies, with the water or Milk, hot [mustard?] of Cold - if not good at [raising?] then roll out your paste a proper thickness cut the bottoms the size you wish them - cut a piece to go round the Edge and stick the bottom to it with the white of an Egg. Fill them quite full so that they may keep the shape - put about a Tea spoonful of Cold water into them and cover them with a thin Cover [pin?] along them close round the Edge and ornaments to your taste Olive le Roi Take mashed potatoes and rub through a fine cullender - mix some flour with them, and rub in a quarter of a pound of Butter to make it into a Paste, and the yoke of an Egg to Moisten it sufficiently for rolling out - Then have ready some very thin slices of Beef or Veal, well seasoned with pepper & Salt, &c - roll out the paste, and lay the slices of meat on it, roll it up the size of olives, & fry it in butter - send up with gravy in the dish. Miss A. Hadon, Chny
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