How To Make A Cornish Pasty and Dish of Tay

A Cornish Pasty and a Dish of Tay.

Should you be driving in Cornwall, England, late in the afternoon and begin to feel that it is time for afternoon tea, you will hail with gladness the thatched inn, where the driver tells you that you may get a "Cornish pasty and a cup of tay."

The pasty looks like an American apple dumpling, but it doesn't taste like one. It is so good that you ask the quaintly garbed Cornish woman for the recipe, and very much to your surprise she consents to give it to you, and in turn it is here given.

The woman declared that there were "pasties and pasties," but that the real Cornish ones are made after the directions given, and that they varied in size, some being much larger than others, particularly when served with a cup of "tay" to travelers.

Cornish Pasty-Cook a good-sized onion until tender, chop it finely and mix it with 1/4 lb steak cut into dice, and the same weight of boiled potatoes also cut into dice, adding salt and pepper to taste. Roll out a proportionate quantity of short crust to about 1/4 inch thick and cut it into rounds about the size of a silver dollar. Put a little of the meat, onion and potatoes on each round and sprinkle again with pepper and salt. Wet the edges of the paste, press them lightly together, making, if you can (it is not difficult), a frill on the top, and carefully insert a knife beneath the frill for a vent. Bake from 35 to 40 minutes.