Beef Patties, Meat for

Ingredients

• half a pound of good, fresh suet
• one pound of beef
• one pound of veal
• season with pepper
• salt
• allspice
• a very little mace
• a little parsley
• one blade of shalot

Method

1. 1

   Mince suet and mix with beef and veal cut into small pieces.

2. 2

   Season with pepper, salt, allspice, and mace.

3. 3

   When ready for patties, mix with parsley and shallot.

4. 4

   Bake in patty-pans for half an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 223. The excerpt below is the record exactly as published.

season with pepper, or cayenne, salt, and a little onion, or shalot. Make half a i)Ound of puff-paste, not too rich, cut into shape, and cover up, with the minced meat inside. Secure the edges with a little white of egg, pinch round, and fry them a light brown. Time to fry, ten minutes. Probable cost, 2s. Sufficient for six patties. Beef Patties (another way)'.— Take thick slices of bioad, a week old if it can be obtained, and make them of the desired form and size with a tin cutter. Scoojd out the middle to receive the mince, prepared as in the preceding recipe. Dip each piece of bread into cream, and when drained brush them with white of egg, and dredge bread -crumbs, or bread- raspings, over them. Fry in good fresh butter, fill them with the miucc, made hot, and send to table on a napkin. Beef Patties, Meat for.— Mince half a pound of good, fresh suet ; put it to one pound of beef and one pound of veal, cut into small pieces, but not chopped. Season it with pepper, salt, allspice, and a very little mace — the allspice and mace should be pounded. Mix all together ; and when wanted for patties, cut wp a little l^arsley, and shred one blade of shalot

Cook this with the app: pantry check, scaling, and the assistant.