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McQueen family cookbook item 4, Scotland, 1870s
Page 20
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and put on the cover pressing it down with the thumb. Trim it with a sharp knife. Nick the edge. Roll out the trimmings very thin. Cut a long strip + cut out of it pieces. Mark the pieces in the centre. Make a hole in the centre of the pie + rub round it with cold water + lay on the leaves. Roll the rest very thin with a good deal of flour. Fold it three times roll it round the fingers + cut it into a rose. Put it in the hole. Make a hole cut each end of the pie. Brush it over with egg but not at the edge which prevents
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and put on the cover pressing it down with the thumb. Trim it with a sharp knife. Nick the edge. Roll out the trimmings very thin. Cut a long strip + cut out of it pieces. Mark the pieces in the centre. Make a hole in the centre of the pie + rub round it with cold water + lay on the leaves. Roll the rest very thin with a good deal of flour. Fold it three times roll it round the fingers + cut it into a rose. Put it in the hole. Make a hole cut each end of the pie. Brush it over with egg but not at the edge which prevents
Szathmary Culinary Manuscripts and Cookbooks
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