Ham and Chicken Patties

Ingredients

• One pound of flour
• three-quarters of a pound of butter
• two-thirds should be chicken
• one-third ham
• flavour nicely with grated lemon-rind, salt, and cayenne
• good gravy sufficient to moisten it

Method

1. 1

   Line patty-pans with puff-paste, bake until browned.

2. 2

   Mix minced ham and chicken with seasoning and gravy.

3. 3

   Fill baked patties with mixture and serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 685. The excerpt below is the record exactly as published.

Ham and Chicken Patties.— Line as many small patty-pans as you require with puff-paste. Lay a crust of bread in each, put on the lid, brush over with well-beaten egg, and bake them in a quick oven, untU deli- cately browned. While they are baking, take some ham and chicken, previously finely minced, and freed from sinew and skin. Of this, two-thirds should be chicken, and one-third ham. Flavour nicely with grated lemon-rind, salt, and cayenne. Put the meat into a sauce- pan, with good gra-\y sufficient to moisten it, squeeze over it a few drops of lemon-juice, and when the patties are sufficiently baked, cut out the top, remove the bread, put in a little of the mince, place the lid over it, and serve, piled on a hot napkin, and garnished according to taste. Time, a quarter of an hour to bake. Probable cost, 3d. each. One pound of flour and three- quarters of a pound of butte

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