Preparation:

1. FOR CRUST: Mix together butter, egg yolks, sugar and vanilla extract. Add flour, baking powder and lemon. Refrigerate for 1 hour.
2. FOR FILLING: Beat egg whites until stiff. Add sugar and continue beating for a short time. Stir in jam, walnuts and lemon rind.
3. Devide the dough in half. Roll out the dough. Spoon in walnut filling. Cover with the top crust.
4. Bake at 190 (375 F) for 20 minutes until the crust is golden.

Like This Page? Bookmark it:

Ingredients:
FILLING:
1 lb. ground meat
1/2 c. onion, chopped
8 stewed tomato
6 tomato paste
1 tsp. sugar
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. garlic salt

“SHELL”:
6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

1 can cream style cottage cheese
1/2 c. Mozzarella

Preparation:

1. Preheat oven to 175 C (350 F).
2. FILLING: Brown beef with onion. Drain. Stir in tomatoes, tomato paste and seasonings.
3. “SHELL”: Combine cooked spaghetti with cheese and beaten eggs press into pie pan.
4. Spread cottage cheese evenly over pie shell. Top with meat sauce. Bake until bubbly. Sprinkle with Mozzarella and bake 3 to 5 minutes until it melts.

Like This Page? Bookmark it:

Cookies:
1 cup shortening
2 cups sugar
1 cup hot water with 2 tsp baking soda
4 1/2 cups flour
4 eggs
3/4 cup cocoa
1 cup sour milk
2 tsp vanilla
1 or 2 shakes of salt

Filling:
1 cup milk
1 cup shortening
4 Tbls flour
1 tsp vanilla
1 cup sugar

Preparation:

1. Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a teaspoon. Drop onto cookie sheets into small rounds, trying to keep them roughly the same size. Bake at 375 degrees F (175 degrees C) for 8-10 minutes on an ungreased cookie sheet.
2. For the filling: cook together the milk and flour until thick. Place in a small bowl and add sugar, shortening and vanilla. Beat until spread-able.
3. Choose two cookies about the same size, spread some filling on one and place the other one on top, bottoms together

Like This Page? Bookmark it:

Ingredients:
2 beef kidneys
8 oz. beef steak, cut into bite-size pieces
4 tablespoons butter
0.5 lb (250 g) mushrooms, sliced and sautéed
½ cup Guinness beer
1 large onion
2 large tomatoes
2 tbl parsley minced
½ cup beef bouillon
1 bay leaf
marjoram, thyme, rosemary
Salt, pepper
500 g (1 lb 2 oz) puff pastry

Preparation:

1. Wash the kidney, remove membranes and fat, and cut kidney in 1″ cubes. Mix flour, salt and pepper; roll kidney and beef pieces in flour mixture.
2. Melt the butter in a heavy pot. Add the onions and cook, stirring often, until well browned. Add the steak and kidneys. When the meat is browned on all sides, pour on 2 cups of Guinness, herbs, salt, and pepper. Cover and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
3. Preheat the oven to 375 F (190 C). Roll out the pastry and cover the pie plate. Place pastry over meat, sealing pastry edges to edge of dish. Make vents in pastry to allow steam to escape. Bake for 25 minutes, or until crust is golden.

Like This Page? Bookmark it:

Preparation:

1. Preheat oven to 190 C (375 F).
2. Heat butter in a large saucepan and add the onion and garlic. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned. Add the ground lamb and fry for a further 10 minutes. Add carrots, tomato sauce, thyme, sage, parsley, salt and pepper. Cook for 30 minutes over low heat.
3. Spread meat mixture in a square casserole, spread mashed potatoes over top and sprinkle with grated cheese. Bake for 35-45 minutes.

Like This Page? Bookmark it:

Ingredients:
1 kg (2 lbs) potatoes, quartered
50 g (1.7 oz) grated Cheddar
pinch nutmeg, salt
750 g (1 1/2 lb) beef, minced
1 onion, chopped
2 cups mixed vegetables
salt , pepper
8 tbs butter
1/2 cup beef broth
1 tsp Worcestershire sauce
salt, pepper

Preparation:

1. Pre-heat oven to 180°C (350°F).
2. Bring large pot of water to a boil, cook potatoes until tender, about 20 minutes; drain. Add 4 tbs butter, cheddar, nutmeg and salt to potatoes and mash until smooth.
3. Dice the onion and vegetables. Heat remaining 4 tbs butter in a large saucepan and add the onion and vegetables. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned.
4. Add the minced beef and fry for a further 10 minutes, stirring and breaking up the mince. Add worcesterchire sauce and beef broth and cook, uncovered, over low heat for 10 minutes.
5. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake 35-45 minutes until until potatoes are golden brown and pie is bubbling.

Like This Page? Bookmark it:

Ingredients:
5 large Sweet potatoes – quartered
1/4 cup milk
2 tablespoons butter
pinch nutmeg salt & pepper to taste
50g grated Cheddar
500g Minced Lamb or Beef
1 large Carrot
1 large Onion
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Vegetable Oil
1 tablespoon Flour (plain)
1/2 teaspoon Rosemary (dried)
1/2 teaspoon Thyme (dried)
Salt
Black Pepper

Ingredients:
5 large Sweet potatoes – quartered
1/4 cup milk
2 tablespoons butter
pinch nutmeg salt & pepper to taste
50g grated Cheddar
500g Minced Lamb or Beef
1 large Carrot
1 large Onion
200ml Beef Stock
1 tablespoon Tomato Puree
1 tablespoon Vegetable Oil
1 tablespoon Flour (plain)
1/2 teaspoon Rosemary (dried)
1/2 teaspoon Thyme (dried)
Salt
Black Pepper

Preparation:

1. Pre-heat oven to 180°C: 350°F: Gas 4.
2. Bring large pot of water to a boil, cook potatoes until tender,about 20 minutes; drain. Add milk, butter, cheddar, nutmeg, salt and pepper to potatoes and mash until smooth and fluffy.
3. Dice the onion and carrot. Heat the oil in a large saucepan and add the onion and carrot. Fry for 5-8 minutes stirring occasionally until the onion is lighlty browned.
4. Add the minced lamb and fry for a further 10 minutes, stirring and breaking up the mince with a wooden spoon.
5. Stir in the flour. Add the beef stock, rosemary, thyme and tomato puree. Season with black pepper. Simmer for 15 minutes until most of the liquid has evaporated.
6. Spread meat mixture in a square casserole, spread mashed potatoes over top and bake 35-45 minutes until heated through. Remove from the oven and sprinkle with grated cheese and place under a very hot grill.

Like This Page? Bookmark it:

Ingredients:
1 pound butter
4pounds flour
3-2 egg yolks
1 large goose
1 fowl
1 smoked tongue
powdered nutmeg
1/4 of an ounce of powdered mace
1 tea-spoonful of pepper
1 tea-spoonful of salt

Preparatio:

1. These pies are always made with a standing crust. Put into a sauce-pan one pound of butter cut up, and a pint and a half of water; stir it while it is melting, and let it come to a boil. Then skim off whatever milk or impurity may rise to the top.
2. Have ready four pounds of flour sifted into a pan. Make a hole in the middle of it, and pour in the melted butter while hot. Mix it with a spoon to a stiff paste, (adding the beaten yolks of three or four eggs,) and then knead it very well with your hands, on the pasteboard, keeping it dredged with flour till it ceases to be sticky. Then set it away to cool.
3. Split a large goose, and a fowl down the back, loosen the flesh all over with a sharp knife, and take out all the bones.
4. Parboil a smoked tongue; peel it and cut off the root.
5. Mix together a powdered nutmeg, a quarter of an ounce of powdered mace, a tea-spoonful of pepper, and a tea-spoonful of salt, and season with them the fowl and the goose.
6. Roll out the paste near an inch thick, and divide it into three pieces. Cut out two of them of an oval form for the top and bottom; and the other into a long straight piece for the sides or the walls of the pie. Brush the paste all over with beaten white of egg, and set on the bottom the piece that is to form the wall, pinching the edges together, and cementing them with white of egg. The bottom piece must be large enough to turn up a little round the lower edge of the wall piece, to which it must be firmly joined all round.
7. When you have the crust properly fixed, so as to be baked standing alone without a dish, put in first the goose, then the fowl, and then the tongue. Fill up what space is left with pieces of the flesh of pigeons, or of partridges, quails, or any game that is convenient. There must be no bones in the pie. You may add also some bits of ham, or some force-meat balls.
8. Lastly, cover the other ingredients with half a pound of butter, and put on the top crust, which, of course, must be also of an oval form to correspond with the bottom. The lid must be placed not quite on the top edge of the wall, but an inch and a half below it. Close it very well, and ornament the sides and top with festoons and leaves cut out of paste. Notch the edges handsomely, and put a paste flower in the centre. Glaze the whole with beaten yolk of egg, and bind the pie all round with a double fold of white paper. Set it in a regular oven, and bake it four hours.

This is one way of making the celebrated goose pies that it is customary in England to send as presents at Christmas. They are eaten at luncheon, and if the weather is cold, and they are kept carefully covered up from the air, they will be good for two or three weeks; the standing crust assisting to preserve them.

Like This Page? Bookmark it:

Preparation:

1. Cut two chickens into small members as for fricassee.
2. Cover the bottom of the pie-dish with layers of veal and ham placed alternately; season with chopped mushrooms and parsley, pepper and salt, then add a little gravy.
3. Next place in the dish the pieces of chicken in neat order, and round these put slices of hard boiled egg in each cavity; repeat the seasoning and the sauce, lay a few thin slices of dressed ham neatly trimmed, on the top.
4. Cover the pie with puff-paste, ornament this with pieces of the same cut into the form of leaves; egg the pie over with a paste-brush, and bake it for one hour and a half.

Like This Page? Bookmark it:

Preparation:

1. For the crust take 3 pints of cream, a heaping teaspoonful of salt and enough flour so that it will make a stiff enough dough to roll out easy. A deep earthen dish with flaring sides should first be lined with a thin layer of paste, and the remainder of the latter rolled about 1/2 inch thick. 3/4 of a pound of butter are cut into small pieces and put on the dough close together, a little flour is then sprinkled over the butter and the paste rolled over and over after which it is rolled out again to the thickness of a finger and rolled up. Cut the ends from the roll, turn the pieces over and roll out to the thickness of a finger for rims. Use milk to moisten the paste lining in the dish, and place the rims around the sides of the dish, put on 2 to 3 or 4 rims, one above the other having the inside rim the highest.
2. Parboil 2 chickens and fill into the center of the dish after taking out some of the larger bones. Season the liquor with pepper and salt and pour it over the chicken, enough to nearly cover. Cut a quarter of a pound of butter into pieces the size of a chestnut putting them over the meat.
3. Roll the remainder of the crust to fit the top, cutting a slit in it which should be turned back to let the steam escape. If you can bake this in a brick oven the time required will be about 3 hours; if baked in a stove it will take about 2 hours only and then use only 2 rims of crust.

Like This Page? Bookmark it: