The Delicous Pasty

I just realized that in “Forward to the Hinterland, Part 4 or 5 I mentioned a Pasty dinner and wanted to be sure all that have or will read this series is familiar with this worth waiting for meal.  The Pasty made its way to the States via Cornish copper and tin miners a way back in the early 1800’s  and introduced to the Copper Country in Michigan’s Upper Peninsula between 1844 and 1850 when copper first discovered.  The Pasty

just out of the oven
just out of the oven

was a meal onto itself and carried down into the mines in the miners lunch pail wrapped in paper to stay warm or heated over candle light in the mine and contains potatoes, carrots, onions, rutabaga, and beef.  There are many different ways to make this dish the above was taught to me by my mother and to her by my fathers mother for many years I thought this a Finnish dish as grandmother Pyykkonen was Finnish needlesstosay it took me many years to realize the origin of the Pasty.

As a Pasty purist just before eating one should never put gravy

 beef gravy is NEVER used
beef gravy is NEVER used
the only condiment worthy to dress the Pasty
the only condiment worthy to dress the Pasty

on a Pasty as the only worthy condiment is Ketchup or Catsup as is the preferred way, or I should say my preferred way to eat this delightfully delish dinner that came to US in the backpacks of those miners so long ago.  SSSSAAAALUTE!

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