Meat Patties

Ingredients

• three-quarters of a pound of meat
• an ounce of butter
• an ounce of flour
• a quarter of a pint of strong stock
• half the quantity of cream
• pepper to taste
• salt to taste
• a very little grated nutmeg
• three or four mushrooms or champignons

Method

1. 1

   Mince the meat finely.

2. 2

   Melt butter in a stewpan, stir in flour, then add stock to thicken.

3. 3

   Mix in cream, season, and combine with minced meat.

4. 4

   Add mushrooms if available.

5. 5

   Pour onto a dish, cover, and let cool.

6. 6

   Roll out pastry and cut into rounds for patties.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 206. The excerpt below is the record exactly as published.

Meat Patties. Soles Fried. Potted Ham. Sago Mould. Anchovy Sauce, Hot Toast. Roast Leg of Lamb. Brown and White Bread Mint Sauce. and Butter. Potatoes. Marmalade. Green Peas. Bisciuts and Milk. Devonshire Junket. Fresh Strawberries. Cheese. Marketing. For the Day.— A pair of thick Soles ; a plump Leg of Lamb ; fresh Mint ; New Potatoes ; Green Peas ; a bottle of prepared Rennet from the chemist’s : half a pint of Red Currants for the sago ; fresh Strawberries ; a pennyworth of fresh German Yeast ; Cherries, for the pie. For To-morrow.— Anchovies, if not in the house; three or four plump Sheep’s Kidneys; one pound of Vienna Flour; a pennyworth of Small Salad. Breakfast. — Sardines (January 12th) ; Potted Ham (April 15th); Biscuits and Milk (June 14th). Luncheon. — Meat Fatties. — Collect the remnants of meat from 260 A YEAR'S COOKERY. the fricasseed chickens, the potted ham, and the Scotch collops. Trim away the skin, and mince the meat as finely as possible. For three-quarters of a pound of meat melt an ounce of butter in a stewpan, and stir in smoothly an ounce of flour, and afterwards a quarter of a pint of strong stock made from the chicken bones. When the sauce is thick add half the quantity of cream, if it is to be had ; if not, milk must be used, and season with pepper and salt to taste, and a very little grated nutmeg. Take the pan off the fire and mix the mince with the sauce. If three or four mush¬ rooms or champignons

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