Veal Patties

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

patties

Mince some veal, that is not quite done ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little parsley ↝ Parsley, raw [Not included in a food category]
lemonpeel
a scrape of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
any ham, scrape a little bit and add to it ↝ Ham [Cold cuts and cured meats]

for baking

a bit of bread ↝ Bread, vegetable [Yeast breads]

Instructions (5)

Mince some veal, that is not quite done, with a little parsley, lemonpeel, a scrape of nutmeg, and a little salt.
Add a little cream and gravy just to moisten the meat.
If you have any ham, scrape a little bit and add to it.
Do not warm the mixture until the patties are baked.
Observe to put a bit of bread into each patty, to prevent the paste from rising into cake.

Original Text

Veal Patties.

Mince some veal, that is not quite done, with a little parsley, lemonpeel, a scrape of nutmeg, and a little salt: add a little cream and gravy just to moisten the meat; and if you have any ham, scrape a little bit and add to it. Do not warm it till the patties are baked; and observe to put a bit of bread into each, to prevent the paste from rising into cake.

Notes

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