Name: Sausage Rolls
Ingredients: puff pastry or rich pastry; sausage meat (about the size of a finger for each roll)

Sausage Rolls

Oven, in the book's wordsA slow oven

Ingredients

puff pastry or rich pastry
sausage meat (about the size of a finger for each roll)

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Preheat the oven to 300°F (150°C).
Roll out the pastry and cut it into pieces about 6 inches long and 4 inches wide.
Place sausage meat in the center of each pastry piece.
Fold the pastry over the sausage to form a turnover.
Bake until the meat is cooked through.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.