SAVOURY PASTIES
Two ounces breadcrumbs, 1 gill cream, 2 or 3 tablespoonfuls thick brown sauce, 3 ozs. finely-ground pine kernels (previously blanched), ¹⁄₂ oz. chopped onion, 1 teaspoonful parsley, 1¹⁄₂ ozs. butter, lemon-juice, seasoning, 6 ozs. short paste.
Two ounces breadcrumbs, 1 gill cream, 2 or 3 tablespoonfuls thick brown sauce, 3 ozs. finely-ground pine kernels (previously blanched), ¹⁄₂ oz. chopped onion, 1 teaspoonful parsley, 1¹⁄₂ ozs. butter, lemon-juice, seasoning, 6 ozs. short paste.
Method.—Fry the onion and nuts together in one ounce of butter for six or eight minutes, then pour the cream, which should be boiling, over the bread and beat it to a paste, add the remainder of the butter and the fried nuts, parsley, a few drops of lemon-juice, salt, pepper, and nutmeg, and moisten with a few tablespoonfuls of thick brown sauce. Roll out the paste to about the eighth of an inch in thickness and cut it into rounds of about the size of a claret glass; spread half the rounds with the mince and cover it with the remainder of the pieces of paste; wet the edges and pinch them together, brush over the top of the pasties with beaten egg, and bake them in a quick oven.