Cold Meat Patties

Ingredients

• One quarter-pound cooked meat
• One quarter-ounce dripping
• One quarter-ounce flour
• Pepper and salt
• Half a teaspoonful Harvey’s sauce
• One half-gill stock
• Rough puff pastry

Method

1. 1

   Make the pastry.

2. 2

   Remove all skin, fat, and gristle from the meat, and chop finely.

3. 3

   Melt the dripping in a saucepan, add the flour, and cook until a good brown color.

4. 4

   Gradually add the stock, season with salt, bring to a boil, skim, and cook for a few minutes.

5. 5

   Add the Harvey’s sauce and prepared meat.

6. 6

   Cool the mixture.

7. 7

   Roll out the pastry to about one-eighth of an inch thick, cut rounds, line patty-pans with pastry, fill with meat, wet edges, and place a round on top.

8. 8

   Press edges together, flute them, make a small hole in the middle, decorate with pastry leaves, brush with beaten egg, and bake for about thirty minutes.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 26. The excerpt below is the record exactly as published.

Cold Meat Patties. One quarter - pound cooked meat. One quarter-ounce dripping. One quarter-ounce flour. Pepper and salt. Half a teaspoonful Harvey’s sauce. Rough puff pastry. One half-gill stock

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