Mutton Patties
From The national course in home economics, 1917
Serves 6
Quick and delicious mutton patties.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 93. The excerpt below is the record exactly as published.
MUTTON PATTIES. Mutton patties are made with cooked meat, which is minced, then hashed in good gravy, seasoned with pepper, salt, and a little catsup. The mince should not boil, but be made hot, apd thickened. Patty pans, lined with half puff paste
Cook this with the app: pantry check, scaling, and the assistant.