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Good Chicken Patties
From Modern cookery, in all its branches, 1884
Serves 1
Ensure chicken does not brown while cooking.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 324. The excerpt below is the record exactly as published.
GOOD CHICKEN PATTIES. (ENTREE ) Raise the white flesh entirely from a young undressed fowl, divide it once or twice, and lay it into a small clean saucepan, in which * These patties should be made small, with a thin crust, and well filled with the oysters and their sauce. The substitution of fried crumbs for the covers will vary them very agreeably. For lobster patties, prepare the fish as for a vat-aur vent but cut it smaller. 8G0 MODERN COOKERY. [chap, xviii. about an ounce of butter has been dissolved, and just begins to simmer ; strew in a slight seasoning of salt, mace, and cayenne
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