In “Picnics and Outdoor Meals,” Spry writes, “The nicest outdoor meals are those cooked on the spot,” and among the best are barbecues.” She does not like “grand picnics,” the kind for which everything is transported and served by staff. “This is not the best way to enjoy a picnic,” she asserts.
Paradoxically the recipe for Sausage-Rolls calls for making it at home.
6 oz. quantity flaky pastry
34-1 pound sausages or sausage meat
1 finely chopped onion and little parsley
Salt and pepper
1 beaten egg with a pinch of salt
Skin sausages, incorporate onion, parsley, and seasoning with the sausage-meat. Shape into rolls. Roll out pastry fairly thin into a long strip equal in width to the shaped meat. Place the first troll of meat at one end of the strip, leaving about 1 ½ inches of pastry to turn over, Brush the edge lightly with beaten egg. Fold over, press down firmly, and cut off with a knife. Continue till all meat is used. Brush roils with egg. Bake near top of hot oven (425F) 25-30 minutes.
See Constance Spry and Rosemary Hume. The Constance Spry Cookery Book (London, 1957)