Meat Patties

Ingredients

• the meat
• puff paste
• egg

Method

1. 1

   Prepare the meat in the usual way, mince neatly and fill patty-pans lined with puff paste.

2. 2

   Or, make a plain puff paste, roll thin, and form the patties like apple-puffs with the mince enveloped in the paste.

3. 3

   Pinch the edges closely together, and fry a nice brown.

4. 4

   Time, ten minutes to fry.

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.

the meat has escaped, MEA (415 ) MEA then increase the heat until the juice has become as thick as it can be made without lisk of biu'ning it. llemove the meat, and put as many lumps of butter the size of an egg- as there were pounds of meat employed. Thicken with a xiroper quiuitity of flour, and form a roux. When this is done, put the meat back mto the stewpan, pour in some stock broth, simmer for two hoiu's, skun the liquid, and strain it. Meat Glaze. — Fnll pai-ticulars regarding Meat Glaze are given in the article Glaze. Meat Glaze, in a hurry.— Glaze is an extract of meat, which, when condensed by boiling, becomes the thick yarnish so useful to the cook for giving an inviting appearance to a hot or eold joint, poultry, or vegetables. Boil down a strong- stock or gravy until it seems thickish as it drops from the spoon with which it is being stirred, and becomes a firm jelly when cold. Veal being more gelatinous than other meat, produces the best glaze. To make glaze in a huiTy, if no stock be at hand, slice a quarter of a pound of veal as thinly as possible, and fiy it over a slow fire in a small pan with ii bit ef butter ; draw the stewpan from the fire, and stir in a veiy small cup of water ; add pepper and salt, and again stir it until it has boiled thick ; then strain it into a pot and use, lapng it on with a brush. When more than one coat is required, dry before putting on another. Meat Jelly for Pies {see Pics, Meat JcUy for). Meat, Liebig's Extract of («<? Liebig's Extract of Meat). Meat Patties. — Prepare the moat in the usual way, mince neatly and fill patty- pans lined with puff paste

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