Cassell's dictionary of cookery

they are put with the macaroni. Fill up the dish with alternate layers of macaroni and meat, and let the uppermost layer be ■ composed of macaroni ; sprinkle an ounce of Parmesan over the top, and pour over it half an ounce of clarified butter, then put the disli into a Dutch oven, before a clear fire, or into the oven, and when the cheese is dissolved the pate is ready for serving. Time to bake, five or six minutes. Probable cost, 2s., if made with steak. Sufficient for four or five persons. Patience. — Patience is the name of a plant which closely resembles spinach, and which is easily cultivated and very productive, though it has of late years fallen into comparative disuse. As it is particularly mild in flavour, the addition to it, at the time of cooking, of a small proportion of son-el, or of true spinach, will be found a gieat improvement. It is prepared as follows : — Tear the mid-rib out of each leaf, leaving only the green part. Wash the leaves in two or three waters to free them from grit, put them into a very large saucepan, with half a pint of water, or j ust sufficient to keep them from burning, press them down well with a wooden spoon, and let them boil until they are perfectly tender, then drain them thoroughly, and mash them well, seasoning them with pepper and salt. Put them into a clean saucepan, with a little butter, and stir the preparation over the fire until it is quite hot. Put it on a hot dish, and garnish with sippets of toasted bread. Time to boil, ten minutes. Probable cost uncertain, patience being seldom offered for sale. Sufficient, a pailful for three or foui- persons. Patissiere, Cream {see Cream Patissiere). Patties. — Recipes for making the following patties will be found under their respective headings: — Beef M.4CAK0N1 Cheese Makuow Chicken Meat Dresben Mince for Eel Mutton Fish Oysters Game Oysters with Ham and Chicken Mushrooms Ham and Eggs Shrimps Jam Sweet Lemon Turkey Lobster Veal. Patties, Fried. — Prepare some good puff paste, and roll it out to the thickness of about a quarter of an inch, stamp it with a pastrycutter into rounds an inch and three-quarters in diameter, place a tea-spoonful of minced meat between two of these, moisten the edges, pinch them securely, and fry them in plenty of fat until they are crisped and lightly browned. They should be placed in a wire drainer, plunged into the fat when it is boiling, and well drained from it before they are served. The following is one amongst many of the preparations which may be put into the patties : — Mince finely six ounces of cold dressed veal, and twelve ounces of boiled ham; add an egg, boiled hard and chopped small, and season the mixture with a little pepper, salt, powdered mace, and grated lemon-rind ; PAT (519) PEA moisten it with a table-spoonful of thick cream and one of good gravy. It will then be ready for use. Time to fry the patties, twelve to fifteen minutes. Probable cost, '2d. each. A dozen are required for a dish. Patties, Fried Bread.— Cut three or