Meat Patties

Ingredients

• ½ lb. minced meat (cooked meat)
• 4 oz. minced ham
• 1 gill cream
• 1 oz. butter
• 1 oz. flour
• 1 gill stock

Method

1. 1

   Melt butter, stir in flour, then stock.

2. 2

   Add cream and seasonings.

3. 3

   Mix in minced meat, cool, fill pastry, cover, brush with egg, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 31. The excerpt below is the record exactly as published.

Meat Patties. — £ lb. minced meat (cooked meat), 4 oz. minced ham, 1 gill cream, r oz. butter, 1 oz. flour, 1 gill stock. Melt the butter in the stew-pan and stir in very smoothly the flour, and afterwards the stock. When the sauce is thick add a little cream and season rather highly with cayenne and salt, mace, and a teaspoon of ketchup. Add the mince, stir well, together for one minute, and take off the fire at once. Turn out the mixture on to a plate to get cold, and cover over with another plate. Make some pastry and line some patty-pans with it, put in a tablespoon of meat, cover with pastry, moistening the edges with water to make them stick. Brush the patties over with yolk of egg, make a hole in the centre, and bake. Breast of Lamb and Mushrooms. — Cut out the bones from the lamb, melt a little butter in a stew-pan, put in the meat and turn it about till it is equally browned all over, sprinkle with pepper, salt, and a teaspoon of chopped parsley, and the mush- rooms. Just cover the meat with water or stock and simmer very gently for an hour. Ten minutes before the meat is taken up add a few drops of lemon juice to the gravy. Put the lamb on a hot dish, place the mushrooms round it, and strain the gravy over it. The gravy should be thickened with a little flour and butter, and flavoured with white wine. To Stew a Breast of Lamb with Peas. — Breast of lamb, pepper and salt to taste, sufficient stock to cover it, thickening of flour and butter, i£ pints green peas. Skin the lamb and cut into pieces, and season with pepper and salt ; lay these in a stew-pan MEAT. 43 with sufficient stock or gravy to cover them and | pint of peas, and stew gently for an hour and a half. Just before serving thicken the gravy with a little flour, give one boil and pour it over the meat. Have ready the rest of the peas boiled, and put with the gravy over the meat. Stewed mushrooms are also an addition to this dish, or they can be used instead of the peas. Lamb Cutlets. — Cut and trim 8 cutlets from the best end of the neck, flatten them, brush over with beaten egg, and dip them into a mixture of fine bread-crumbs, minced parsley, pepper and salt. Fry them a golden brown in boiling fat. Put them before the fire on a sieve to drain. Have ready a puree of spinach in an entree dish, and place the cutlets neatly round it. Serve with brown sauce. Brown Sauce. — Mix 4 oz. butter

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