four slices, an inch and a half thick, from a stale
quartern loaf. That called by bakers a sand-
wich loaf answers excellently for the purpose.
Cut the slices into rounds an inch and three-
quarters in diameter, and make a tolerably deep
incision at one end, a quarter of an inch from
the edge, to mark the lid and the part which is
afterwards to be scooped out for the admission
of the meat. Fry the bread in plenty of boiling
fat or dripping until it is Ughtly browned all
over, drain it from the fat, talce off the top, and
remove the crumb from the middle, and put in
its place the prepared meat. Serve on a neatly-
folded napkin. Fry until the patties are
equally and hghtly browned all over. Time to
fry, about twelve minutes. Probable cost of
cases, Id. each. Sufficient, a dozen for a dish.
Patties, Gravy for {soe Gravy for Patties) .
Patties, Monks'. — Make some good
pulf paste, and line as many patty-moulds
as are required, according to the directions
already given. Pare a large truffle, arid
mince it very finely; mix with it the yolks of
three hard-boiled eggs cut into dice, half a
salt-spoonful of salt, half a salt-spoonful of
pepper, and as much powdered mace as would
cover a threepenny-piece. Moisten the mixtui-e
with a table-spoonful of thick cream. Put a
small portion into each patty, place the cover
on the top, press the edges securely, and pinch
them with a pincers. Bake in a tolerably brisk
oven. If preferred, half a dozen button mush-
rooms, stewed in butter, and afterwards chopped
small, may be used instead of the truffle. Time
to bake, about a quarter of an hour. Probable
cost, 2d. each. This quantity is sufficient for
three or four patties.
Patties, Preparation of.— Patties may
eitner be baked in patty- pans or without
them. They are usually made with puif
paste, and filled with savoury ingredients
of various kinds. They should be baked in
a brisk oven. If made in patty-pans, lightly
grease the pans. Make the pastry according
to the directions given for puff paste, and
roll it out to the thickness of a quarter of
an inch. Linesthe moulds with this, fill them
with flour, or place a crust of bread in the
middle of them, put on the cover, trim the
pastry evenly with the moulds, moisten the
edges, press them together, and mark them
with the prongs of a fork, or with scissors.
Bake in a moderate oven. When done
enough, raise the covers, take out the
crusts, and return the patties to the oven
for a minute or two to dry. Before serving,
put the proper meat into the place where the
bread has been. WTien made without moulds,
roll out the paste as before, and cut it into an
equal number of rounds, an inch and three-
quarters in diameter. Place half of these on a
buttered baking-tin, moisten the edges, place a
tea-spoonful of the proper forcemeat in the
centre of each, and cover it with another of the
rounds, press the edges securely, brush them
over with beaten egg, and bake in a brisk oven.
Patties, whether served hot or cold, should be
arranged on a folded napkin. Time to bake,
twelve to fifteen minutes.
Patty-pans {see illustration accompanying
the article on Almond Puffs).
Page 1114
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
four slices, an inch and a half thick, from a stale quartern loaf. That called by bakers a sandwich loaf answers excellently for the purpose. Cut the slices into rounds an inch and threequarters in diameter, and make a tolerably deep incision at one end, a quarter of an inch from the edge, to mark the lid and the part which is afterwards to be scooped out for the admission of the meat. Fry the bread in plenty of boiling fat or dripping until it is lightly browned all over, drain it from the fat, talce off the top, and remove the crumb from the middle, and put in its place the prepared meat. Serve on a neatlyfolded napkin. Fry until the patties are equally and lightly browned all over. Time to fry, about twelve minutes. Probable cost of cases, Id. each. Sufficient, a dozen for a dish.
Patties, Gravy for {soe Gravy for Patties) .
Patties, Monks'. — Make some good puff paste, and line as many patty-moulds as are required, according to the directions already given. Pare a large truffle, arid mince it very finely; mix with it the yolks of three hard-boiled eggs cut into dice, half a salt-spoonful of salt, half a salt-spoonful of pepper, and as much powdered mace as would cover a threepenny-piece. Moisten the mixture with a table-spoonful of thick cream. Put a small portion into each patty, place the cover on the top, press the edges securely, and pinch them with a pincers. Bake in a tolerably brisk oven. If preferred, half a dozen button mushrooms, stewed in butter, and afterwards chopped small, may be used instead of the truffle. Time to bake, about a quarter of an hour. Probable cost, 2d. each. This quantity is sufficient for three or four patties.
Patties, Preparation of.— Patties may
either be baked in patty- pans or without them. They are usually made with puif paste, and filled with savoury ingredients of various kinds. They should be baked in a brisk oven. If made in patty-pans, lightly grease the pans. Make the pastry according to the directions given for puff paste, and roll it out to the thickness of a quarter of an inch. Linesthe moulds with this, fill them with flour, or place a crust of bread in the middle of them, put on the cover, trim the pastry evenly with the moulds, moisten the edges, press them together, and mark them with the prongs of a fork, or with scissors. Bake in a moderate oven. When done enough, raise the covers, take out the crusts, and return the patties to the oven for a minute or two to dry. Before serving, put the proper meat into the place where the bread has been. WTien made without moulds, roll out the paste as before, and cut it into an equal number of rounds, an inch and threequarters in diameter. Place half of these on a buttered baking-tin, moisten the edges, place a tea-spoonful of the proper forcemeat in the
centre of each, and cover it with another of the rounds, press the edges securely, brush them over with beaten egg, and bake in a brisk oven. Patties, whether served hot or cold, should be arranged on a folded napkin. Time to bake, twelve to fifteen minutes.
Patty-pans {see illustration accompanying the article on Almond Puffs).