Meat Patties
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 912. The excerpt below is the record exactly as published.
Meat Patties. — Prepare the moat in the usual way, mince neatly and fill patty- pans lined with puff paste. Or, make a plaui puff paste, roll thin, and form the patties like apple-puffs with the mince enveloped in the paste. Pinch the edges closely together, and fiy a nice brown. Time, ten minutes to fiy. Meat Pie (a la Don Pedro).— This is a kind of ragout put into a tin made expressly for the dish. Take some mutton-chops, either from the loin or neck, trim them neatly and toss them, with some chopped parsley, butter
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