Patties
From The complete Indian housekeeper & cook, 1898
Useful for serving meat and vegetables together.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 189. The excerpt below is the record exactly as published.
Patties. — Tliese are generally made of puff-paste and filled with ragouts of sorts. But made of potato-paste in shallow patty- pans they are useful for dishing up fillets of beef, mutton, in fact, anytliing. By half filling the little dish, as it were, of potato with a puree of peas or tomatoes, laying the fillet on it and garnish- ing with mushrooms, &c.
Cook this with the app: pantry check, scaling, and the assistant.