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The Cornish Pasty and the Hoggan

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By Florence White

Published 1932

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Miss M. W. Rogers (Marazion) writes: The Cornish pasty is one of the few forms of English cookery that conserves all the value of the food. It contains meat, turnip and onion, with the pastry joined at the side. The hoggan is made without potato, and joined across the top.

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