MEAT OR SAUSAGE ROLLS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Yield
10.0 – 12.0 rolls
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
Mode
  1. Make 1 lb. of puff-paste by recipe No. 1206.
  2. Roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be.
  3. Place some sausage-meat on one-half of each square.
  4. Wet the edges of the paste, and fold it over the meat.
  5. Slightly press the edges together, and trim them neatly with a knife.
  6. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large.
Original Text
MEAT OR SAUSAGE ROLLS. 1373. INGREDIENTS.—1 lb. of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg. Mode.—Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls. Time.—1/2 hour, or longer if the rolls are large. Average cost, 1s. 6d. Sufficient.—1 lb. of paste for 10 or 12 rolls. Seasonable, with sausage-meat, from September to March or April.
Notes
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