Veal and Ham Patties (No. 28)

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)

about six ounces of ready-dressed lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
three ounces of ham ↝ Ham [Cold cuts and cured meats]
an ounce of butter rolled into flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a gill of veal stock
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
some Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a spoonful of essence of ham
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Chop about six ounces of ready-dressed lean veal, and three ounces of ham very small.
Put it into a stew-pan with an ounce of butter rolled into flour, half a gill of cream; half a gill of veal stock; a little grated nutmeg and lemon-peel, some Cayenne pepper and salt, a spoonful of essence of ham and lemon-juice.
Stir it over the fire some time, taking care it does not burn.

Original Text

Veal and Ham Patties.—(No. 28.)

Chop about six ounces of ready-dressed lean veal, and three ounces of ham very small; put it into a stew-pan with an ounce of butter rolled into flour, half a gill of cream; half a gill of veal stock; a little grated nutmeg and lemon-peel, some Cayenne pepper and salt, a spoonful of essence of ham and lemon-juice, and stir it over the fire some time, taking care it does not burn.

Notes

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