Fine Patties

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
forcemeat
pastry
Instructions (1)
  1. SLICE either turkey, house lamb, or chicken, with an equal quantity of the fat of lamb, loin of veal, or the inside of a surloin of beef, a little parsley, thyme, and lemon peel shred, put it all in a marble mortar, and pound it very fine, season it with white pepper and salt, then make a fine puff paste, roll it out in thin square sheets, put the forcemeat in the middle, cover it over, close them all round, and cut the paste even.
Original Text
To make fine Patties. SLICE either turkey, house lamb, or chicken, with an equal quantity of the fat of lamb, loin of veal, or the inside of a surloin of beef, a little parsley, thyme, and lemon peel shred, put it all in a marble mortar, and pound it very fine, season it with white pepper and salt, then make a fine puff paste, roll it out in thin square sheets, put the forcemeat in the middle, cover it over, close them all round, and cut the paste even. Just before
Notes
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