Meat Patties from Left-Overs

Ingredients

• 1 qt. of the minced meat
• 1 slice bread
• salt
• pepper
• 1 egg
• a little sage or other herb

Method

1. 1

   Put left-over meat through the meat chopper; add bread, salt, pepper, onion, egg, and herbs.

2. 2

   Mix well and form into patties or balls, then fry until golden brown.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 254. The excerpt below is the record exactly as published.

MEAT PATTIES FROM LEFT-OVERS.— Put left-over meat, pork or beef, or any other kind, through the meat chopper; to 1 qt. of the minced meat add 1 slice bread, crumbed, salt, pep- per and onion to taste, 1 egg, a little sage or other herb, if desired; mix all well together and form into patties, or balls, and fry a golden brown. Fish balls may be made the same way. — Mrs. Wm. Cregar, 742 E. 48th St., Chicago, 111. VARIATION I. — Take 1 cup finely chopped meat of any kind, 1 cup bread crumbs, 1 egg, water enough to moisten, salt and pep- per .to taste. Make into small cakes and fry in the frying-pan in which a lump of butter or lard has been melted. — Mrs. Frank E. Cox, 3805 Wentworth Ave., Chicago, 111. PALATE TICKLERS.— Mince together yz lb. cold boiled ham or other meat, 2 tablespoons bread or cracker crumbs, a dash of cayenne, a little salt, if needed, and the yolk of 1 egg. Make a paste of the mixture by moistening with water or milk. Spread on a flat dish, and with an egg make four impressions in it deep 370 LEFT OVER MEAT enough to hold an egg. Put an egg in each, place the dish in the oven and bake till eggs are cooked. — Mrs. E. M. Fay, 1239 N. Clark St., Chicago, 111. VARIATION I.— Make a forcemeat of cold boiled ham, chopped fine, and mixed with ^bread crumbs, pepper

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