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Potato Pasty, Modern

In order to make this properly, a pasty-pan must be procured which has a well-fitting perforated plate and a valve-pipe to screw on. This can be had of almost any ironmonger, and will cost from 4s. to 5s. The meat, seasoning, and gravy are put into the lower part. The plate is then laid on the meat, the valve-pipe screwed on, and mashed potatoes spread equally on the top. The pasty should be baked in a moderate oven and sent to table in the same tin in which it was baked, which should have a neatly-folded napkin pinned round it. The cover should not be removed until the meat is to be served, and an empty dish should be placed in readiness for it. If properly baked, the potatoes will be nicely browned, and will be flavoured like the meat. The contents of this pie may, of, course, be varied indefinitely. Mutton or veal cutlets, pork chops, chickens or rabbits cut into neat joints, and fish of various kinds may all be used, and will all be found excellent. The meat should be neatly trimmed, and nicely seasoned, and a small quantity of gravy poured over it. The mashed potatoes should form a crust at least three inches thick. Two pounds of meat and three pounds of potatoes will make a moderate-sized pasty. Probable cost, 4s. Sufficient for four persons.