Savoury Patties

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For the patties

one pound of the inside of a cold loin of veal, or the same quantity of cold fowl, that has been either boiled or roasted ↝ Veal, loin, separable lean and fat, raw [Lamb, Veal, and Game Products]
a quarter of a pound of beef suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
six or eight sprigs of parsley ↝ Parsley, raw [Not included in a food category]
half a nutmeg grated fine ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of veal gravy ↝ Gravy, poultry [Dips, gravies, other sauces]
a little flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
a little flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For the patty cases

paste ↝ Guava paste [Jams, syrups, toppings]

Optional sweet variation

sugar and currants ↝ Sugar, NFS [Sugars and honey]
sugar and currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (14)

Chop the veal (or fowl) and beef suet as small as possible.
Chop the parsley small.
Season with grated nutmeg, pepper, and salt.
Put the mixture in a tossing-pan.
Add veal gravy, and thicken with flour and butter.
Stir in cream.
Shake over the fire for two minutes.
Fill your patties when quite hot with the meat mixture.

Making the patty cases

Raise the paste into an oval form.
Bake them as for custards.
Cut some long narrow bits of paste for handles.
Bake the handles on a dusting box, but not to go round.
Set the baked handles a-cross the filled patties.
Pinch the walls of the patties nicely when raising them to look like baskets.

Original Text

To make savoury Patties.
TAKE one pound of the inside of a cold loin of veal, or the same quantity of cold fowl, that has been either boiled or roasted, a quarter of a pound of beef suet, chop them as small as possible, with six or eight sprigs of parsley, season them well with half a nutmeg grated fine, pepper and salt, put them in a tossing-pan, with half a pint of veal gravy, thicken the gravy with a little
little flour and butter, and two spoonfuls of cream, and shake them over the fire two minutes, and fill your patties.—You must make your patties thus: Raise it of an oval form, and bake them as for custards, cut some long narrow bits of paste, and bake them on a dusting box, but not to go round, they are for handles; fill your patties when quite hot with the meat, then set your handles a-cross the patties; they will look like baskets if you have nicely pinched the walls of the patties when you raised them; serve will be a dish; you may make them with sugar and currants instead of parsley.

Notes

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