What are the different types of mutton cakes?

cakes can be widely defined as a food including mutton, which was baked in some type of pastry. The classic English mutton cake is generally a large dish containing mutton, sauces and spices in the cake shell that is made with us. The coin of the cake was once made of a mutton, although the bark included some sugar and was sweet and sometimes dried in the fruit. The squab cake was once made of mutton and included apples and also sweet bark. Indian mutton cakes use yeast breads or have English influences and use salty dough. The cake shell is made of dough consisting of hot water, flour and stay or lard. This dough can either be lined at the bottom of the cooking, or it is made to cover only the upper part. The ingredients inside are chopped mutton mutton, sometimes ground depending on the size of the pelvis, sauce of mutton and some onions, salt and pepper. Scottish version of tend to be smaller, disposable size and can be eaten without tools.

The old recipe for coins of cakes is really qualified as mutton cakes. The base for filling was used a grinder mutton harass, sometimes with other masses. The cakes were spiced with nutmeg, clove, salt, pepper and dried fruit such as raisins. Suet was also added to the filling. During the Christmas holiday season, this became traditional cakes, although some ingredients have changed over time and often do not form with Skopová as the main ingredient at the beginning of the 21st century.

One version of Squab Pie uses a mutton as a filling. These mutton cakes are cooked in a bowl bowl at the top of the filling, but not under or around it. Skop is mixed with slices of apples and onions and baked. There are versions of the cake that contains squab, although it is assumed that the use of mutton and apple aims to simulate this taste.

In India, mutton is used regularly in several meals. There are Indian mutton cakes, although they could develop through the influence of the English. One version includes layering of mutton harassment with garlic, onion, tomatoes, potatoes and butter or ghee in a pan, and then the placement of fermented wheat bread, which was soaked in water or milk at the top and bakes until it is finished.