| How To Cook: |
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1. Heat the milk and rennet gently until they curdle.
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2. Put a piece of muslin over a wire sieve and strain the milk through this, then leave to drain for 2 hours.
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3. Roll the pastry out 1/8 - ¼ inch thick and cut in 3-inch rounds.
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4. Put into patty tins, pushing the pastry out from the base towards the sides and top, so that it is paper-thin at the base and will cook through easily.
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5. Sieve the curds (there should be about 4 oz.), add the butter and sugar and beat in the egg.
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6. Put a spoonful of the mixture into each patty tin, and bake in a moderately hot oven (425°F) for 15 - 20 minutes, till the pastry is well cooked and the filling set and golden-brown.
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