CORNISH PASTY.
- ¼ lb. pastry
- 1 teacupful raw potato
- 1 teacupful raw meat
- A small piece of onion chopped fine
- ½ teaspoonful salt
- ¼ teaspoonful pepper
- 3 tablespoonfuls cold water or gravy
Mix all ingredients together on a plate, roll pastry into an oval shape, put the mixture on the paste, wet the edges on the top, and prick well. Brush over a little egg or milk, and bake in a hot oven for about half-an-hour.