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More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
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Cornish pasty
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Meat and vegetables (particularly potatoes, turnips, onions) in a case of shortcrust pastry, formed by folding a full circle in half and pinching it together round the edges. Traditionally a single large pasty was made in Cornwall when the whole family ate at home. There were smaller versions on weekdays for the men to take to the mines or fields; individual variations in seasoning and contents were thus possible, and the initial letter of the man's name would be baked on the corner of his pasty to avoid confusion. The women would even put a savoury filling at one end of the pasty and a sweet one, such as apple, at the other – to make a complete meal.
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