Patties (Chicken or Veal)

Ingredients

• The breast of 1 chicken, uncooked
• 1 oz. flour
• 1 pint milk
• 1 pint cream
• 1 oz. butter
• 1/2 teaspoonful lemon juice
• 1/2 teaspoonful salt
• A few grains cayenne
• 1/2 teaspoonful pepper
• About 1/2 lb. of flour will be sufficient for 1 doz. patties

Method

1. 1

   Cut the chicken into small pieces, put the butter into a saucepan; and when quite hot, but not brown, fry in it the chicken three or four minutes, taking care the butter does not burn.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 41. The excerpt below is the record exactly as published.

oz. butter 41b. flour A little salt 2 oz. lard or dripping Juice of ^ lemon A little water Put the flour on to a baking board, add the salt, and cut up the butter and lard among the flour in pieces about 1 in. square, put this into a basin and mix to a paste with the lemon juice and water, using a knife; flour the board and rolling pin, and roll the pastry out ; fold in three, turn the rough edges towards you and roll out again, continuing this for five times ; the last two rollings sprinkle over with a few drops of lemon juice. 85 No. 195. PASTRY (Dri 3 oz. dripping or lard i - fl' A pinch of salt A little iter Add the salt to the flour and ruh into it 1 oz. of the drip- ^ ping, mix into a paste with the water, roll out and spread on the remainder of the dripping, fold in three and roll out, fold in three and roll again, continuing this four or five times. This pastry is suitable for cheap pies. No. 196. PASTRY (Short, rich). 6 oz. butter i lb. flour A little cold water A pinch of salt Pass the flour through a wire sieve, add a pinch of salt, rub the butter into the flour lightly with the tips of the fingers, keeping it as cool as possible, add enough water to mix into a stiff paste (the less water used the shorter the paste will be) ; flour the board and roll out the pastry once only. If for sweets a teaspoonful of castor sugar may be used to each half pound of flour. No. 197. PASTRY (Short, household). 2 oz. butter A pinch of salt 2 oz. dripping i teaspoonful baking powder A little water ^ lb. flour Rub the butter lightly into the flour, add the salt and baking powder, and enough cold water to mix the whole into a stiff paste ; flour the board and roll out once ; it is then ready for use. 86 No. 198. PASTRY (Suet). i lb. flour I ^ teaspoonful salt J lb. suet I ^ teaspoonful baking powder Shred and mince the suet finely, add to flour with the baking powder and salt and enough cold water to make into a paste, which must not be too stifi'. This may be boiled hours in a cloth or mould, or rolled out and used for fruit, puddings, roly-polies, &c. No. 199. PASTRY (Cocoanut). i lb. butter 6 oz. grated cocoanut or ^ lb. desiccated cocoanut 2 oz. flour \ lb. sugar 6 oz. eggs Beat the sugar and butter to a cream, add eggs (beaten) alternately with the flour, sifted, beat thoroughly, lastly add the cocoanut ; line a flat tin with oiled paper, spread on the mixture about three-quarters of an inch thick; bakehntil firm in a moderate oven, about 20 minutes ; when cold cover with cocoanut icing (page 130) ; when set cut in lengths three inches, and one inch wide. No. 200. ^ lb. flour I lb. butter i lb. castor sugar 3 eggs Beat the butter and sugar to a cream, add the eggs, beaten alternately with the flour, sifted, beat .thoroughly, and lastly add the ground almonds and baking powder ; spread on a flat tin (lined with buttered paper) about half an inch thick ; bake in a moderate oven about 20 minutes ; when cold cut through and place the jam between, cover with castor sugar or water icing (page 130); cut in finger lengths or fancy shapes, according to taste. PASTRY (Genoa). 2 oz. ground almonds A little jam A pinch of baking powder a? No. 201. PASTRY (Genoese). 4 small eggs or 3 large ones i lb. castor sugar 2 or. butter 3 or. flour Put the eggs and sugar into a bowl and set it over a pan of hot water, whip briskly with a whisk 20 to 30 minutes ; when the mixture is nicely warmed remove from the pan and whip until quite a stiff froth ; meanwhile dissolve the butter, but do not heat it too much, then add to the eggs and sugar a little butter and a little flour, sifted, alternately, until the whole are added, stirring very gently, but on no account beat the mixture while adding the butter and flour ; pour into a mould well lined with oiled paper, bake in a moderate oven 20 to 30 minutes. When cold this may be iced, made into sandwiches, tai'tlets, &c. PATTI E S. No 202. PATTIES (Chicken or Veal). The breast of 1 chicken, uncooked, or as much veal I oz. flour f pint milk 1 pint cream I oz. butter ^ teaspoouful lemon juice § teaspoonful salt A few grains cayenne ^ teaspoonful pepper Puff pastry, French (page 82) About f lb. of flour will be sufli- cient for 1 doz. patties

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