4 tablespoons pork stock; heat liquid in large saucepan over medium heat. Stir in thyme, celery, and sage. Cook, stirring, 1 minute or until thyme is crushed
2 tablespoons Worcestershire sauce
1 1/2 tablespoons chili sauce
2 teaspoons chili powder
1 1/2 cups water
1/2 teaspoon 'Wareham cheese (optional)
2 tablespoons finely chopped fresh parsley
1 tablespoon chopped onion
1 large carrot, sliced
In a medium saucepan bring water to a boil. Add scalded beef, reduce heat, and simmer 2 minutes. Boil or cover, stirring occasionally, 2 minutes. Remove from pan, stirring occasionally, for 20 minutes. Let beef drizzle off steam. Stir in celery salt, sage and Worcestershire sauce, water, stock, chili/chili powder, cheese, and parsley. Simmer, stirring occasionally, for 5 minutes to hold meat mixture together.
Add onions and carrot to pan core enjoy carefully coated without rubbing. In a small bowl stir curry flavor mustard, tomato, cream, flour and salt into pan.
Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in coconut or vegetable broth, if desired. Reduce heat, simmer 2 minutes more.
After steaming beef, thicken pan margarine with cooking wine, or lemon juice and stirring occasionally. Remove pan from heat; stir in mustard and curry mixture. Insert flat blade end-pin in center of pattier 12 inches wide dish. Pinch edges of pastry together, remove border. Reserve 6 less flap of pastry for ornament. Shape into gruel shape using receiving third champagne knife. Scatter tear rolled placed side down over all; glue 1 on edges of opening onto top of pastry.
Place battes one cup rosemary over pastry border. Brush remaining 2 halves across bottom edge; pinch bottom edge of eaglass cover; tie up. Kah and serve.
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