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Cumberland Scrap and Currant Pasty
This recipe was given by Miss Elise Sprott, of the B.B.C.
Preparation info
- Difficulty
Medium
Appears in
Published 1932
Method
‘When the fat of a pig is rendered down for lard, the scraps or “scratchings” as they are called in Shropshire and Herefordshire, are chopped up and used in various ways. In Cumberland they use them as a filling
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