Veal and Ham Patés

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

six ounces of ready dressed lean veal ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
three ounces of ham ↝ Ham [Cold cuts and cured meats]
an ounce of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the same quantity of veal stock
a little lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a spoonful of essence of ham
some lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (3)

Chop six ounces of ready dressed lean veal and three ounces of ham very small
put it into a stewpan, with an ounce of butter rolled in flour, half a gill of cream, the same quantity of veal stock, a little lemon-peel, cayenne pepper and salt
to which add, if you like, a spoonful of essence of ham and some lemon-juice

Original Text

Veal and Ham Patés.

Chop six ounces of ready dressed lean veal and three ounces of ham very small; put it into a stewpan, with an ounce of butter rolled in flour, half a gill of cream, the same quantity of veal stock, a little lemon-peel, cayenne pepper and salt, to[338] which add, if you like, a spoonful of essence of ham and some lemon-juice.

Notes

—