Sausage Rolls

Sausage Rolls. 

(Adjustment- cut the lard and butter by half )

One pound of flour, half a pound of beat lard, quarter of a pound of butter, and the yolks of three eggs wells beaten. Put the flour into a dish, make a hole in the middle of it. and rub in about one ounce of the lard, then the yolks of the eggs, and enough water to mix the whole into a smooth paste. Roll it out about an inch thick; flour your paste and board. Put the butter and lard in a lump into the paste, sprinkle it with flour, and turn the paste over It; beat it with a rolling-pin until you have got it flat enough to roll; roll it lightly until very thin; then divide your meat, and put it into two layers of paste, and pinch the ends. Sausage-rolls are now usually made small. Two pounds of sausage-meat will be required for this quantity of paste, and it will make about two and a half dozen of rolls. Whites of the eggs should be beaten a little, and brushed over the rolls to glaze them. The will require from twenty minutes to half an hour to bake, and should be served on a dish covered with a neatly-folded napkin

-Peterson's Magazine. Vol. 50, 1866, p.438.