Ingredients:

3/4 nutmeg
4 beaten eggs
1 1/2 cinnamon
1 1/2 cup of oil
2 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of vanilla
1 teaspoon of baking soda
1/2 teaspoon of mixed spice
1 3/4 pounds of brown sugar
3 cups of shredded raw carrots

Instructions for Preparation:

First combine carrot with sugar
and mix. Add in the beaten egg,
oil along with vanilla mix well.

Combine and sift together flour,
cinnamon, spices, nutmeg, mixed
spice, baking soda and salt.

Slowly add the dry ingredients
to the wet mixture.

Now pour into a greased baking
container and bake for about 40
minutes at 350 degrees F.

INGREDIENTS FOR BEEF FILLING:

8 sprigs of thyme
2 ozs of escallion
1 teaspoon of salt
2 lbs of ground beef
1 teaspoon of paprika
2 small of hot peppers
1/2 teaspoon of Accent
-half a loaf of french bread

Directions:

First grind the escallion and hot peppers
in a mincing mill. Add to ground beef with
salt.

Place meat in a saucepan making a well in
the center into which place 4 sprigs of
thyme.

Cook without adding any water or fat until
meat has lost its broth and only a certain
amount of oil remains.

Pour off the excess oil add this to paprika
to be used later on, strained for coloring
meat.

While meat is being cooked, pour sufficient
cold water over bread in a saucepan to cover
and soak for a few minutes, and squeeze dry,
saving water.

Now pass the bread through the mincing mill
then return the ground bread, water with 4
sprigs of thyme and cook until bread is dry.

Combine the meat and cooked bread. Add the
color, paprika in sufficient quantity to
color the meat to taste.

Cook together for a further 20 minutes. Add
Accent . Remove from fire. Cool for filling
pastry circles.

INGREDIENTS FOR PASTRY:

11 ozs of suet
4 cups of flour
-(beef fat or shortening)
1 level of teaspoon salt
2/3 cup of iced water

Directions:

First trim away all the skin and the fatty
membrane from suet and set overnight into
freezer.

Now day, using a very sharp knife shave the
suet as finely as possible.

Combine the salt and flour, then work in a
suet as you would shortening into the plain
pastry, cutting it with 2 knives.

Add the iced water in sufficient amount to
have a dough which can be rolled out.

Form in a ball and with a rolling pin, pat
gently, turning dough over once or twice
to have it all properly held together.

Set it over night wrapped in wax paper in
the freezer. The next day, pull off enough
of the dough after defrosting.

In order to roll into a circle the size of
a breakfast saucer. Dip the dough in flour
before rolling.

Roll quite thin and cut into a circle. Use
a saucer for help in the center of each
circle.

Place a spoonful of meat, fold dough over
to form a crescent shape seal edges with
egg white or by crimping edge and folding
dough slightly under. Do not prick pastry.

Bake on ungreased tin sheet in a hot oven
for at least 35 minutes. This recipe makes
about 3 dozen regular patties. If cocktail
patties are needed, use a smaller cutter
than a saucer.

Serving 3 dozen regular size patties. Try
different fillings for experiment.