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When we enjoy God, we enjoy Him in His eternity without any flux... After many ages, the joys will be as savory and satisfying as if they had been but that moment first tasted by our hungry appetites. When the glory of the Lord shall rise upon you, it shall be so far from ever setting, that after millions of years are expired, as numerous as the sands on the seashore, the sun, in the light of whose countenance you shall live, shall be as bright as at the first appearance; He will be so far from ceasing to flow, that He will flow as strong, as full, as at the first communication of Himself in glory to the creature. God is always vigorous and flourishing; a pure act of life, sparkling new and fresh rays of life and light to the creature, flourishing with a perpetual spring, and contenting the most capacious desire; forming your interest, pleasure, and satisfaction; with an infinite variety, without any change or succession; He will have variety to increase delights, and eternity to perpetuate them; this will be the fruit of the enjoyment of an infinite and eternal God.
Stephen Charnock
4 and 20 Meat Pie
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Eggs
Meats, Pies
12
Servings
INGREDIENTS
8
oz
Flour
1/2
ts
Salt
1/4
pt
Water
2
oz
Beef drippings
12
oz
Puff pastry
Beaten egg for glaze
1
lb
Minced beef
1
"cube" beef stock
1
ts
Salt
Pepper to taste
1/2
pt
Water
1
pn
Nutmeg
3
tb
Flour
Brown food coloring
INSTRUCTIONS
BASE
TOP
FILLING
Mix all base ingredients thoroughly. Roll out to about 1/8" thickness.
Roll out puff pastry to 1/4" thickness.
Saute the beef. Dissolve the stock cube in the water, add to beef. Season
to taste. Sprinkle with flour and cook till flour is browned and
incorporated well. Adjust seasoning and coloring to taste.
Make pies by putting scoops of about 1/4 cup on the base crust. Egg glaze
around the filling and top with the puff pastry, using the egg glaze as a
"glue" (try not to leave large air pockets). Cut around the filling,
creating individual pies. Brush the top with more egg glaze for color and
bake at 350 degrees till puffed and browned.
Fm: Dan Perlman 71370,1423
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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