Ham Patties

Ingredients

• 2 table-sps. cooked rice or macaroni
• 0 oz. cooked ham
• Chopped parsley
• Seasoning
• 2 table-sps. brown sauce
• 1 hard-boiled egg

Method

1. 1

   Chop the ham and egg finely.

2. 2

   Heat brown sauce, add ham, egg, parsley, and rice or macaroni.

3. 3

   Season and heat thoroughly before filling pastry cases.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 565. The excerpt below is the record exactly as published.

Ham Patties (BouehGes de Voiaille) Lemon rind. A pinch of ground mace. White pepper, salt. Pastry cases. | lb. cooked chicken. 2 oz. cooked ham. 2 table-sps. white sauce. 2 table-sps. cream. 1 tea-sp. parsley. To Make the Mixture. — Weigh the chicken and ham free from skin and bone, and cut them in small pieces or chop them finely. Put them into a small saucepan with the white sauce, and heat over the fire. Add the chopped parsley and season to taste with pepper, salt, a little grated lemon rind and a pinch of ground mace or nutmeg. Thin Chicken and Ham Patties down to a proper consistency with the cream, and make thoroughly hot before using. To Make the Patties. — Make the pastry cases according to directions given on p. 352, first or second method, and when baked, fill them with the mixture. Put on the lids of pastry, and garnish with sprigs of parsley. Serve on a hot dish with a dish paper under them. Note. — Tongue may be used instead of ham. Some chopped mushroom or truffle may be added to the mixture. such as chopped onion, mushrooms, pickles, tomato, lemon rind, or spices. To Make the Patties. — Make some dripping crust according to directions given in Recipe 1440, and grease six or eight patty tins. Roll out the pastry rather thinly, and cut out double the number of rounds there are of tins. Line the tins neatly with the pastry, pricking it well at the foot, and fill up with the meat mixture. Then wet round the edge of the pastry lining the tins and press the other rounds on the top. Trim and mark round the edges neatly, and make a little hole in the top with a skewer. Brush over with milk or beaten egg, and bake in a good oven until nicely browned. Serve hot, garnished with parsley. Note. — A better pastry may be used for these if wished. Time to bake, 4 hour. Sufficient for 6 to 8 patties. 1509. Fish Patties 1 cupful cooked fish. I Seasoning, 2 or 3 table-sps. sauce. | Pastry. Almost any kind of fish may be used for these or a mixture of two kinds together. Remove all skin and bone from the fish, and break it up in small flakes. Moisten it with 2 or 3 table-spoonfuls good fistr sauce, such as parsley, anchovy, or egg sauce, and add more seasoning if necessary. Then make some patties with this mixture and any nice pastry, and according to directions given above. Bake in a good oven until the pastry is brown and thoroughly cooked. Note. — The addition of a few oysters, shrimps, or mussels would be an improvement to these patties. 1510. Ham Patties Pastry cases. 2 table-sps. cooked rice or macaroni. Mixture Chopped parsley. 0 oz. cooked ham. Seasoning. 2 table-sps. brown sauce 1 hard-boiled egg

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