On Wednesday, February 10, 2021 at 11:02:01 AM UTC-5, Cindy Hamilton wrote:
> On Wednesday, February 10, 2021 at 10:55:46 AM UTC-5, Boron Elgar wrote:
> > On Wed, 10 Feb 2021 08:52:21 -0700, US Janet >
> > wrote:
> >
> > >On Wed, 10 Feb 2021 09:52:36 -0500, Boron Elgar
> > > wrote:
> > >
> > >>On Wed, 10 Feb 2021 14:03:42 -0000, Janet > wrote:
> > >>
> > >>>In article >,
> > says...
> > >>>>
> > >>>> In reference to Cornish Pasties?
> > >>>> Inquiring minds want to know
> > >>>> Janet US
> > >>>
> > >>> Pasties were cheap working-class
> > >>> food for miners or labourers who earned very little.
> > >>> So historically, the meat content (if any) was minimal, and whatever
> > >>>was available free. No questions asked.
> > >>>
> > >>> Making pasties today, I use the left-overs from roast beef or roast
> > >>>lamb.
> > >>>
> > >>> Janet UK
> > >>>
> > >>>
> > >>
> > >>I like them with lamb.
> > >>
> > >>Still, the scramble for meat content reminds me of Mrs. Lovett's meat
> > >>pies.
> > >
> > >Here I was enjoying (mentally) the meat pie from the link you had
> > >supplied. I had never heard of Mrs. Lovett so looked her up. Ptooey!
> > >People pie, yuck!
> > >Janet US
> > But a wonderful Broadway musical- Sweeney Todd!
> It's not for everybody.
>
> I was surprised that Tim Burton's movie version did it justice. Of course,
> Alan Rickman was wonderful in it.

Like with food in other cultures, its difficult to believe that various meat in a recipe would never be ground, never switch types or would always have been cut a certain way by makers through the years.