Meat Cakes (No. 504)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

cold meat, game, or poultry
a little fat bacon or ham, or an anchovy
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]

optional additions

Bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
hard yelks of eggs ↝ Egg, whole, cooked, hard-boiled [Dairy and Egg Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
sweet herbs
savoury spices ↝ Spices, pumpkin pie spice [Spices and Herbs]
zest ↝ Lemon, raw [Citrus fruits]
curry-powder ↝ Spices, curry powder [Spices and Herbs]
any of the forcemeats. See Nos. 373 to 382.

Instructions (7)

Mince the cold meat, game, or poultry fine.
Mince fine with it a little fat bacon or ham, or an anchovy.
Season it with a little pepper and salt.
Mix well.
Make it into small cakes three inches long, half as wide, and half an inch thick.
Fry these a light brown.
Serve them with good gravy, or put it into a mould and boil or bake it.

Original Text

Meat Cakes.—(No. 504*.)

If you have any cold meat, game, or poultry (if under-done, all the better), mince it fine, with a little fat bacon or ham, or an anchovy; season it with a little pepper and salt; mix well, and make it into small cakes three inches long, half as wide, and half an inch thick: fry these a light brown, and serve them with good gravy, or put it into a mould and boil or bake it.

N.B. Bread-crumbs, hard yelks of eggs, onions, sweet herbs, savoury spices, zest, or curry-powder, or any of the forcemeats. See Nos. 373 to 382.

Fish cakes for maigre days, may be made in like manner.

Notes

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