Meat and Potato Puffs

Ingredients

• cold roast meat — beef or mutton or veal and ham together
• season with pepper
• season with salt
• chopped pickles, if liked
• Boil and mash some potatoes
• make them into a paste with an egg
• dredging with flour

Method

1. 1

   Chop the cold roast meat fine, season with pepper, salt, and chopped pickles.

2. 2

   Boil and mash the potatoes, mix with an egg to form a paste.

3. 3

   Roll out the paste, cut into rounds, place seasoned meat on one half, fold over, pinch edges, and fry until light brown.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 392. The excerpt below is the record exactly as published.

Meat and Potato Puffs. — Take cold roast meat — ^beef or mutton^ or veal and ham together — cut all gristle away, chop fine and season with pepper and salt, and chopped pickles, if' liked. Boil and mash some potatoes, make them into a paste with an egg, roll out, dredg- ing with flour, and cut round with a saucer ; put some of the season- ed meat upon one half, and fold the other over like a puff; pinch neatly round and fry a light brown. 458 COLD MEATS. Meat with Eggs. — Take pieces of any cold roast meat, trim off fat and mince very fine. Fry a small onion, chopped fine, in plenty of butter \ when a light brown add a teaspoon flour, a little stock or gravy, the minced meat with chopped parsley, salt, pepper and nut- meg to taste. Mix well, add a little more stock if necessary and heat gradually on back of range ; lastly add a few drops lemon juice ; serve on small squares of bread fried in butter and place a poached egg on top of each, or serve the meat in center with poached eggs over it, and toasted bread around with chopped parsley on the squares. Broiled Beef, — Peel four or five potatoes, then cut round them as though paring an apple, season with salt

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