Cornish Pasty Ii (variations) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
Recipe via UNREGISTERED Meal-Master (tm) v8.02
Directions:
The below are from CORNISH RECIPES, ANCIENT AND MODERN, a pamphlet
cookbook issued by the Cornwall Federation of Womens Institutes.
(The copy I have is dated 1959: the first edition was published in
April 1929: this edition is the 20th.)
MEAT AND POTATO PASTY
Always use fresh steak, potatoes cut small, salt and pepper, flavored
with onion.
RABBITTY PASTY
Use fleshy part of rabbit cut the same as meat, fairly small.
TURNIP PASTY
Turnips and potatoes, sometimes all turnip with a lump of butter or
cream.
Or far bacon may be used.
MACKEREL PASTY
Allow one to two mackerel to each pasty, and clean and boil them in
the usual way. Then remove skin and bones, and lay on pastry: fill
up with washed parsley, and add pepper and salt.
HERBY PASTY
Prepare pastry as for ordinary pasty. Well wash equal quantities of
parsley, bits [an unidentifiable local herb found only in North
Cornwall], shallots, half quantity spinach, prepare some slices of
bacon cut into small pieces and an egg well beaten. Pour boiling
water over the parsley, bits and spinach that have been cut into
small portions, and let stand for half an hour, well squeeze all
moisture out. Put on pastry with the shallots cut finely and the
bacon, pinch up the edges of pasty allowing a small portion left open
for the egg to be added, finish pinching and bake.
STAR-GAZING PASTY
[A variant on another famous Cornish dish, "Stargazy Pie", in which
the fish heads look out at you from under the pie crust, around the
edges of the pie.]
"Mawther used to get a herring, clean un, and put same stuffin as
what yow do have in mabiers (chicken); sew un up with niddle and
cotton, put en in some daugh made of suet and flour; pinch the
daugh up in the middle and lave the heid sticking out one end, and
tail tother. They was some nice pasties, too, cooked in a fringle
fire with crock and brandis and old furzy tobs."
Other variants also mentioned (essentially, just cut the ingredients
up and put them in the pasty): apple with cinnamon and brown sugar
(and sometimes blackberries as well): broccoli; chicken; dates;
jam; pork; rice; parsley and lamb.
The cookbook also notes: "It is said that the Devil has never
crossed the Tamar into Cornwall, on account of the well-known habit
of Cornishwomen of putting everything they met into a pasty, and he
was not sufficiently courageous to risk such a fate." And they quote
the well-known poem which describes the basic pasty structure:
"Pastry rolled out like a plate,
Piled with turmut, tates, and mate,
Doubled up and baked like fate,
Thats a Cornish Pasty."
Title: TRIFLE
Categories: Desserts, British
Yield: 12 servings
MMMMM------------------------SPONGE CAKE-----------------------------
2 Eggs; separated
1 c Sugar
6 tb Hot water
1/4 ts Lemon extract
1 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
MMMMM-----------------------BOILED CUSTARD----------------------------
3 Eggs
1/4 c Sugar
1/8 ts Salt
2 c Milk; scalded
1/2 ts Vanilla
MMMMM---------------------------TRIFLE--------------------------------
1 lb Raspberry jam
4 c Strawberries
- washed and hulled
Sugar
6 tb Sweet sherry
1 c Whipping cream; whipped
Slivered almonds
Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar
gradually and continue beating. Slowly add hot water, then add
remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until
stiff and fold in. Sift flour with baking powder and 1/4 teaspoon
salt and add. Turn batter into ungreased 9-inch square cake pan and
bake at 350F 25 minutes. Invert pan on rack and let stand until cake
is cold. Loosen with spatula and carefully remove cake from pan.
Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar
and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring,
in top of double boiler over hot, not boiling, water until mixture
coats spoon, about 7 to 10 minutes. Add vanilla and cool.
To assemble trifle, slice cake in halves horizontally. Spread each
half with jam. Cut in 1-inch cubes. Reserve a few strawberries for
garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and
sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle
with 2 tablespoons sherry, then pour 1/3 of custard over cake.
Continue layering until berries, cake, sherry and custard are used
up. Cover and refrigerate overnight. Before serving, top with whipped
cream and reserved whole berries. Sprinkle with almonds.
(C) 1992 The Los Angeles Times
Source from luhu.jp
cookbook issued by the Cornwall Federation of Womens Institutes.
(The copy I have is dated 1959: the first edition was published in
April 1929: this edition is the 20th.)
MEAT AND POTATO PASTY
Always use fresh steak, potatoes cut small, salt and pepper, flavored
with onion.
RABBITTY PASTY
Use fleshy part of rabbit cut the same as meat, fairly small.
TURNIP PASTY
Turnips and potatoes, sometimes all turnip with a lump of butter or
cream.
Or far bacon may be used.
MACKEREL PASTY
Allow one to two mackerel to each pasty, and clean and boil them in
the usual way. Then remove skin and bones, and lay on pastry: fill
up with washed parsley, and add pepper and salt.
HERBY PASTY
Prepare pastry as for ordinary pasty. Well wash equal quantities of
parsley, bits [an unidentifiable local herb found only in North
Cornwall], shallots, half quantity spinach, prepare some slices of
bacon cut into small pieces and an egg well beaten. Pour boiling
water over the parsley, bits and spinach that have been cut into
small portions, and let stand for half an hour, well squeeze all
moisture out. Put on pastry with the shallots cut finely and the
bacon, pinch up the edges of pasty allowing a small portion left open
for the egg to be added, finish pinching and bake.
STAR-GAZING PASTY
[A variant on another famous Cornish dish, "Stargazy Pie", in which
the fish heads look out at you from under the pie crust, around the
edges of the pie.]
"Mawther used to get a herring, clean un, and put same stuffin as
what yow do have in mabiers (chicken); sew un up with niddle and
cotton, put en in some daugh made of suet and flour; pinch the
daugh up in the middle and lave the heid sticking out one end, and
tail tother. They was some nice pasties, too, cooked in a fringle
fire with crock and brandis and old furzy tobs."
Other variants also mentioned (essentially, just cut the ingredients
up and put them in the pasty): apple with cinnamon and brown sugar
(and sometimes blackberries as well): broccoli; chicken; dates;
jam; pork; rice; parsley and lamb.
The cookbook also notes: "It is said that the Devil has never
crossed the Tamar into Cornwall, on account of the well-known habit
of Cornishwomen of putting everything they met into a pasty, and he
was not sufficiently courageous to risk such a fate." And they quote
the well-known poem which describes the basic pasty structure:
"Pastry rolled out like a plate,
Piled with turmut, tates, and mate,
Doubled up and baked like fate,
Thats a Cornish Pasty."
Title: TRIFLE
Categories: Desserts, British
Yield: 12 servings
MMMMM------------------------SPONGE CAKE-----------------------------
2 Eggs; separated
1 c Sugar
6 tb Hot water
1/4 ts Lemon extract
1 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
MMMMM-----------------------BOILED CUSTARD----------------------------
3 Eggs
1/4 c Sugar
1/8 ts Salt
2 c Milk; scalded
1/2 ts Vanilla
MMMMM---------------------------TRIFLE--------------------------------
1 lb Raspberry jam
4 c Strawberries
- washed and hulled
Sugar
6 tb Sweet sherry
1 c Whipping cream; whipped
Slivered almonds
Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar
gradually and continue beating. Slowly add hot water, then add
remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until
stiff and fold in. Sift flour with baking powder and 1/4 teaspoon
salt and add. Turn batter into ungreased 9-inch square cake pan and
bake at 350F 25 minutes. Invert pan on rack and let stand until cake
is cold. Loosen with spatula and carefully remove cake from pan.
Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar
and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring,
in top of double boiler over hot, not boiling, water until mixture
coats spoon, about 7 to 10 minutes. Add vanilla and cool.
To assemble trifle, slice cake in halves horizontally. Spread each
half with jam. Cut in 1-inch cubes. Reserve a few strawberries for
garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and
sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle
with 2 tablespoons sherry, then pour 1/3 of custard over cake.
Continue layering until berries, cake, sherry and custard are used
up. Cover and refrigerate overnight. Before serving, top with whipped
cream and reserved whole berries. Sprinkle with almonds.
(C) 1992 The Los Angeles Times
Source from luhu.jp