Fried PATTIES

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

half a pound of a leg of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
six oysters ↝ Oysters, raw [Shellfish]
the liquor of the oysters ↝ Oysters, raw [Shellfish]
the crumb of a penny loaf ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good puff paste
hog's-lard ↝ Lard [Fats and Oils]

for garnish to a cod's head

only oysters ↝ Oysters, raw [Shellfish]

Instructions (7)

Cut half a pound of a leg of veal very small, with six oysters.
Put the liquor of the oysters to the crumb of a penny loaf, mix them together with a little salt.
Put it in a tossing-pan, with a quarter of a pound of butter, and keep stirring it for three or four minutes over the fire.
Make a good puff paste, roll it out, and cut it in little bits about the size of a crown piece, some round, square, and three-cornered.
Put a little of the meat upon them, and lay a lid on them.
Turn up the edges as you would a pasty, to keep the gravy in.
Fry them in a pan full of hog's-lard.

Original Text

Fried PATTIES.
CUT half a pound of a leg of veal very small, with six oysters, put the liquor of the oysters to the crumb of a penny loaf, mix them together with a little salt, put it in a tossing-pan, with a quarter of a pound of butter, and keep stirring it for three or four minutes over the fire, then make a good puff paste, roll it out, and cut it in little bits about the size of a crown piece, some round, square, and three-cornered, put a little of the meat upon them, and lay a lid on them, turn up the edges as you would a pasty, to keep the gravy in, fry them in a pan full of hog's-lard; they are a pretty corner dish for dinner or supper. If you want them for garnish to a cod's head, put in only oysters; they are very pretty for a calf's head hash.

Notes

—