RECIPES.

Southern Cross, Volume 11, Issue 25, 19 September 1903, Page 7

RECIPES.

For Flaky Pastry.—Take threequarters of a pound of pastry flour, add a pinch of salt, and work it into a paste with nearly a gill of water. Flour the board and pin, and roll out the pastry quite thin. Take half a pound of butter and divide it into three portions, spread one part over the pastrj, dredge it lightly with flour and fold into three. Flour the rolling pin and roll out the paste, spread with another portion of the butter, fold and continue as before, till all the batter is used up. Make pastry in a cool place, and touch with the hands as little as possible. Let it stand for two hours, after mixing, and then roll out and bake in a sharp oven. Giblet Pie. —First wash 1 lb. of giblets and cut into pieces of convenient size; also cut up 1 lb. of juicy beef steak. Add to the meat in a stewpan two onions cut into four pieces, a teaspoonful of chopped parsley, and a teaspoonful of Worcester sauce. Cover all with cold water, and simmer very gently for one hour and a half. Arrange in a pie dish, dredge all with seasoned flour, and pour over the gravy cleared of fat. Cover the pie with a nice short crust, and bake for an hour in a steady oven.