Mutton Patties

Ingredients

• an equal weight of lean mutton
• and fat bacon
• salt
• a very small quantity of spice
• cayenne pepper
• puff paste

Method

1. 1

   Line tartlet-moulds with puff paste.

2. 2

   Pound together equal weights of lean mutton and fat bacon.

3. 3

   Season to taste with salt, spice, and cayenne pepper.

4. 4

   Place a ball of meat in each patty-pan, cover with paste, and make a small hole in the center.

5. 5

   Bake in a quick oven and pour in well-seasoned gravy before the patties get cold.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 976. The excerpt below is the record exactly as published.

Mutton Patties. — Line some tartlet- moulds with a puff paste. Take an equal weight of lean mutton from the fillet and fat bacon, which pound together. Season to taste with salt, a very small quantity of spice, and cayenne pepper

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