As of Tues, 9 Apr 1996

 from Phil Barter come some comments on Pasties and Cornwall:
 
   [Many apologies to Phil for taking so long to add this to the recipe 
   files. I formatted his note, checked with him then misplaced it. If 
   anyone should have genealogy or other information which might be of 
   interest to Phil and his family his e-mail address is <barter@max-net.com>.]


  My grandparents, (Fred and Janie Giles) were from Cornwall and my 
  grandfather was a butcher who had two shops on Vancouver Island in
  the 30's and 40's.  I can still recall my grandmother's Cornish 
  Pasties even though my grandparents passed away in the 40's when 
  I would be ten or eleven. ... I insist to my family that the meat 
  has to be skirt steak, although it is hard to find unless you know 
  the butcher.  Most butchers take the skirt home, as not many people 
  know how good it is and they don't want them to find out. ... For 
  my pasties I go heavy on the onion, but don't use turnip, but 
  maybe I'll try some next time. I find the good steak, lots of onion 
  and potatoes to be enough, as do my family. My wife is the pastry
  maker, and we use flour, lard and salt and a little cold water, but
  now thinking about it, I believe my grandmother added a little suet.
  Since my wife has misplaced the quantities for her recipe, I would be
  interested in hearing if you also have an authentic pastry recipe.

  I would love to visit Cornwall some time. When my Grandfather lived 
  there he was a patron to a painter named Hayward Young who used the 
  pen name "Jotter", and our family has a lot of his paintings of the 
  beauty of Cornwall such as the Devil's Caldron and the thatched cottages
  and fishing villages etc. I hope to start a geneology search for the Giles.