Fried Patties
From Cassell's dictionary of cookery, 1892
Serves 2
Time to fry is 12-15 minutes. A dozen patties are required for a dish.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1113. The excerpt below is the record exactly as published.
some good puff paste, and roll it out to the thickness of about a quarter of an inch, stamp it with a pastry- cutter 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 Hghtly browned. They should be placed in a wire drainer, plunged into the fat when it is boiling, and well di-ained 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
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Cook this with the app: pantry check, scaling, and the assistant.