Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
465
Have
your
meat
ready
cut,
and
seasoned
with
pepper
and
salt;
if
pork,
cut
it
in
small
slices--the
griskin
is
the
best
for
pasties:
if
you
use
mutton,
cut
it
in
very
neat
cutlets,
and
put
them
in
the
pies
as
you
make
them;
roll
out
the
covers
with
the
rolling-pin,
and
cut
them
to
the
size
of
the
pies,
wet
them
round
the
edge,
put
them
on
the
pie.
Then
press
the
paste
of
each
pie
and
its
cover
together
with
the
thumb
and
finger,
and
lastly,
nick
the
edge
all
round
with
the
back
of
a
knife,
and
bake
them
an
hour
and
a
half.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
