If you're from the Michigan area, chances are you've already heard of a beef pasty before. To the untrained eye, these tasty little meat pies might look like calzones, but they've actually been around since the 18th century! In the following video from Jas. Townsend & Son, Inc., you'll see how to prepare this delicious dish according to a recipe from John Mollard's 1808 cookbook, “The Art Of Cookery Made Easy And Refined.” Our friends at 12 Tomatoes have also whipped up their own version of this recipe, which you can find here. So check it out and get cooking!
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