Ham-and-Veal Patties

Ingredients

• Chop 6 ounces of lean veal
• 3 ounces of ham
• 1 ounce of butter rolled in flour
• 2 tablespoonfuls of cream
• 2 tablespoonfuls of veal stock
• nutmeg
• a little lemon-peel
• paprika
• salt
• lemon-juice

Method

1. 1

   Chop veal and ham, put into a stewpan with butter rolled in flour, cream, veal stock, nutmeg, lemon peel, paprika, salt, and lemon juice.

2. 2

   Stir over fire, and when cold, fill the patty-cases.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 11. The excerpt below is the record exactly as published.

HAM-AND-VEAL PATTIES Chop 6 ounces of lean veal, 3 ounces of ham ; put into a stewpan w^ith 1 ounce of butter rolled in flour, 2 tablespoonfuls of cream, 2 tablespoonf uls of veal stock, nutmeg, a little lemon -peel, paprika, salt, and lemon -juice. Stir over fire, and when cold fill the patty- cases. 44 CJOLD DISHES FOR HOT WEATHER MINCE PATTIES Chop a cold veal kidney and some fat ; add an apple, orange, candied lemon-peel, fresh currants, a little wine, cloves, brandy, and sugar. Fill the patty-cases, bake, and serve cold. OX-CHEEK PIE Line a deep dish with puff-paste. Boil the ox-cheek with seasoning ; cut into small pieces ; lay in the dish, and throw over them 1 ounce truffles, the yolks of 3 hard-boiled eggs, a cup of mushroom pickles, half a cup of asparagus tips, and several force-meat balls. Season with pepper and salt, and fill up the pie with the gravy in which the cheek was boiled. Cover it with the crust, and place in the oven ; when done allow to cool. PRINCESS PATTIES Fill the patty-cases with the following mixture: place 1 pint stock broth, half a pint of milk, seasoning, a little grated nut- meg, and thyme in a saucepan ; boil for five minutes, then add a little roux and the liquor PIES AND PATTIES 45 from 1 tin of mushrooms ; boil until it be- comes thick. Chop the meat of a fowl, half a pound of lean ham, and mushrooms finely, then add to the sauce ; simmer a little while ; then cool. SAVOEY E0LL8 Place in a saucepan 1 ounce of butter, a lit- tie shallot, sweet herbs, and parsley chopped fine ; fry slowly for five minutes ; then add 1 pint broth, some seasoning, the liquor from 1 tin mushrooms, and 2 pounds of rump steak ; simmer for an hour, then take out the steak, and thicken the gravy with a little roux ; boil three minutes. Chop the mush- rooms, steak, and 4 hard-boiled eggs finely ; stir gently into the sauce; allow to cool. EoU out some puff-paste very thin and cut into four-inch squares ; place a little of the mixture in the centre of each, touch the edges with egg, fold over, and pinch the edges together; place on a baking-tin ai;id bake a light brown. Serve cold. 46 COLD DISHES FOR HOT WEATHER SAUSAGE ROLLS Cut three-quarters of a pound of pork and 3 ounces of fat into small pieces and mince, adding salt, pepper, mace, and allspice ; spread on a board, and add 3 ounces of bread crumbs and seasoning; mix well. EoU puff-paste out to about a quarter of an inch, cut into squares, put some of the mixture on each square, wet the edges, fold over the meat, press the edges together, brush over with the yolk of an eggy and bake in a moderate oven. sheep' S-HEAD PIE Lay a sheep's head in salt and water over- night ; wash it thoroughly with warm water ; take out the soft bones from the nostrils ; boil it till it is tender; chop the meat, to- gether with half a pound of bacon and 1 hard-boiled egg ; then add salt, pepper, some finely minced parsley, with half a pint of the liquor in which the head was boiled ; put in a pie-dish, and cover with a short crust ; bake in a moderate oven. PIES AND PATTIES 47 SWEETBREAD PIE Lay a puff-paste at the bottom of a dish. Cut the sweetbreads into small pieces, and place them in the dish, then add some arti- choke bottoms, truflles, asparagus tips, fresh mushrooms, and the yolks of hard-boiled eggs. Season with salt and pepper. Pour in some rich veal gravy ; thicken with cream and flour. Bake in a moderate oven. Serve cold. SHROPSHIRE PIE Cover a dish with a good puff-paste. Chop together a rabbit and 1 pound of fat pork ; season with salt and pepper ; lay the rabbit and pork in the dish. Parboil the liver of the rabbit, and beat in a mortar together with the same quantity of bacon and a few sweet herbs ; season with salt, pepper, and nutmeg; mix it with the yolk of an egg; make into balls and throw into the pie, add- ing to it a pint of white wine and some nut- meg. Bake in a quick oven for an hour. Serve cold. 48 COLD DISHES FOR HOT WEATHER SWEET PATTIES Chop the meat of a calf s foot, boiled, to- gether with 2 apples, an ounce of candied orange and lemon-peel, some fresh peel, and lemon-juice

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