Fried Patties

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Mince a little cold veal and ham, allowing one-third ham to two-thirds veal.
  2. Add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel.
  3. Moisten with a little gravy and cream.
  4. Make a good puff-paste; roll rather thin, and cut it into round or square pieces.
  5. Put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown.
  6. They may be also baked in patty-pans: in that case, they should be brushed over with the yolk of an egg before they are put in the oven.
Original Text
FRIED PATTIES (Cold Meat Cookery). 896. INGREDIENTS.—Cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 teaspoonful of minced lemon-peel, good puff-paste. Mode.—Mince a little cold veal and ham, allowing one-third ham to two-thirds veal; add an egg boiled hard and chopped, and a seasoning of pounded mace, salt, pepper, and lemon-peel; moisten with a little gravy and cream. Make a good puff-paste; roll rather thin, and cut it into round or square pieces; put the mince between two of them, pinch the edges to keep in the gravy, and fry a light brown. They may be also baked in patty-pans: in that case, they should be brushed over with the yolk of an egg before they are put in the oven. To make a variety, oysters may be substituted for the ham. Time.—15 minutes to fry the patties. Seasonable from March to October.
Notes
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