Patties

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

half a pound of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a teaspoonful of baking powder ↝ Baobab powder [Fruits and Fruit Juices]
cold water ↝ Water, tap [Tap water]
half the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a quarter of a pound of butter, lard, or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
meat cut in dice and seasoned to taste ↝ Pheasant, raw, meat only [Poultry Products]
a little water ↝ Water, tap [Tap water]
an egg broken ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (1)

Put half a pound of flour into a basin, mix in half a teaspoonful of baking powder, mix it into a stiff paste with cold water (half the yolk of an egg with it makes it richer), flour your board and pin, roll it out very thin, spread a quarter of a pound of butter, lard, or dripping on, as if spreading bread and butter, sprinkle a little flour on it, cut it in eights, lay the pieces on the top of each other, flour the edges, roll it out again, fold it, roll it out one-third of an inch thick, grease your patty pans, cut rounds of paste a little larger, lay them in, fill them with meat cut in dice and seasoned to taste, sprinkle a little water on, cover, press the edges together, trim neatly; and if you have an egg broken, brush them over with it.

Original Text

Patties.—Put half a pound of flour into a basin, mix in half a teaspoonful of baking powder, mix it into a stiff paste with cold water (half the yolk of an egg with it makes it richer), flour your board and pin, roll it out very thin, spread a quarter of a pound of butter, lard, or dripping on, as if spreading bread and butter, sprinkle a little flour on it, cut it in eights, lay the pieces on the top of each other, flour the edges, roll it out again, fold it, roll it out one-third of an inch thick, grease your patty pans, cut rounds of paste a little larger, lay them in, fill them with meat cut in dice and seasoned to taste, sprinkle a little water on, cover, press the edges together, trim neatly; and if you have an egg broken, brush them over with it. This flaky crust can be made with one-third or even one-fourth of fat or shortening.

Notes

—