Petit Patties

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
for the crust
for the filling
for coloring
alternative fillings
Instructions (9)
  1. Make a short crust, roll it thick, make them about as big as the bowl of a spoon, and about an inch deep.
  2. Take a piece of veal, enough to fill the patty, as much bacon and beef suet, shred them all very fine.
  3. Season them with pepper and salt, and a little sweet herbs.
  4. Put them into a little stew-pan, keep turning them about, about with a few mushrooms chopped small, for eight or ten minutes.
  5. Then fill your petit patties, and cover them with some crust.
  6. Colour them with the yolk of an egg, and bake them.
  7. Sometimes fill them with oysters for fish, or the melts of the fish pounded, and seasoned with pepper and salt.
  8. Fill them with lobsters, or what you fancy.
  9. If for a calf's-head, the brains seasoned is most proper, and some with oysters.
Original Text
Make a short crust, roll it thick, make them about as big as the bowl of a spoon, and about an inch deep; take a piece of veal, enough to fill the patty, as much bacon and beef suet, shred them all very fine, season them with pepper and salt, and a little sweet herbs; put them into a little stew-pan, keep turning them about, about with a few mushrooms chopped small, for eight or ten minutes; then fill your petit patties, and cover them with some crust. Colour them with the yolk of an egg, and bake them. Sometimes fill them with oysters for fish, or the melts of the fish pounded, and seasoned with pepper and salt; fill them with lobsters, or what you fancy. They make a fine garnishing, and give a dish a fine look: if for a calf's-head, the brains seasoned is most proper, and some with oysters.
Notes
—