Patties

Ingredients

• Pick all flesh off the bones
• mix with tomato
• brown or curry sauce
• place in patty cases

Method

1. 1

   Mix meat with sauce and place in patty cases or make into rissoles.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 24. The excerpt below is the record exactly as published.

patties, potato meat cakes and sausages | may be produced without much additional expense. It should also be known that _ bones contain fat which, when stock is made, rises to the surface, so that bones produce | fat, stock and gristle, each of which must be used to the fullest advantage. Sausages can be made with any kind of meat trim- _mings—liver, fat, meat, crusts of bread, beans, peas, etc. The materials should be Passed through the mincing-machine and _ then fried or baked. They may be crumbed _or rolled in paste, dipped in batter and then 90 THE VICTORY COOKERY BOOK baked. No skins are required then, and ~ fat for frying becomes superfluous. In mak- ing sausages the bread should not be squeezed _ dry, but simply drained so that equal weight of water and bread is used—8 oz. of meat plus 4 0z. soaked bread—that is, 4.0z. bread and 4 oz. water—make a better sausage _ than that generally supplied by the butcher. © Instead of bread, biscuit meal (see p. 285) _ may be used, or cooked porridge, and part of _ the meat may be cooked meat. For rissoles, _ rice or other cereal, or potato may be added, and in this manner a large variety of econ- — omical and nourishing dishes are produced. When making meat pies the above remarks ~ are also applicable. If, from lack of meat, a feeling of hunger is experienced, cheese or nuts are the items which should be added ees r . al anal ee in small proportions to the diet. Meat is — concentrated food, and it is therefore good — for the general health of the country that it — should be used as sparingly as possible; but © as the desire for the quantity of meat to — which most people have been accustomed ~ must be satisfied, it should be served in such ~ a manner as to supply the necessary bulk. — The following recipes are arranged so that substantial dishes result, although they con- tain but little meat. : i aire pak ews ~s Se LEO € MEAT DISHES 91 Sausages Made with Cooked Meat Materials —Remains of cooked meat (fat, lean and gristle), equal amount of crumbs, egg (1 egg to 1 |b.) or 1 oz, flour, a little fried chopped onion, a few drops of vinegar. Method.—Mince the meat, add the crumbs, moisten with egg, or instead of egg 1 oz. of flour; season well, and mix thoroughly. Finish as directed for fresh sausages (p. 91). The onion and vinegar help to bring back the flavour which the meat has lost. Sausages can also be made by using half fresh and half cooked meat. Sausage Rolls Materials.—Sausage meat, short paste. Method.—Roll out some short paste (see p. 183) and cut into cblong pieces of the size desired. Brush over with cold water, place in the centre across a roll of sausage ‘meat and fold over with the paste so that the ends meet. Press down the edges, prick the top once or twice, and bake in an oven hot at first and then cooled. Fresh Meat Sausage Materials.—6 oz. of lean meat, 2 oz. fat, 92 THE VICTORY COOKERY BOOK 4 oz. crusts of bread, salt and _ pepper, — nutmeg and spice, a little flour. Method.—Mix the fat with the meat, © season with salt, pepper, nutmeg and spice, | if liked, and pass through a mincing-machine. | Soak the bread thoroughly in cold water and then drain, but do not squeeze the water out. When drained, mix with the meat and pass again through the mincer, then work © by hand or with a wooden spoon until thoroughly mixed. Leave for a time and © then shape into sausages, flouring the hands and board. Fry slowly in shallow fat until | brown, or bake in the oven. A coating of | batter made of flour and water and then — a good dusting of crumbs improves their appearance and size. A sausage should always be left after mixing before it is cooked, otherwise it — shrinks too much. FIVE DISHES FROM ONE RABBIT, EACH DISH FOR © TWO PERSONS (1) Fillets of Rabbit with White Sauce en Casserole Materials.—Fillets of rabbit (2), some — white sauce (see p. 41), vegetables and potatoes, pepper and salt. Sat te ee a a a ag OT = ie BRI iE ee * if td MEAT DISHES 93 Method.—Cut the fillets from the back, | flatten slightly, season with salt, a pinch of | pepper, and brush over with fat. Place in | a casserole, cover it, and cook the fillets on | both sides without colouring, which will take _ about 5 minutes. Dish up, cover with sauce, | and garnish with vegetables and potatoes. | The above may be egged, crumbed and | fried, or grilled and served with salad. (2) Quenelles of Rabbit (One Leg) Materials.—1 leg of rabbit, 4 oz. fat, 2 oz. bread panada (see p. 235), rice, salt, pepper and nutmeg, white sauce (see p. 41). Method.—Bone the leg and remove all the sinews. Chop the meat finely together with the fat and bread, season with salt, pepper, and nutmeg. If a mortar is avail- able, pound the meat till thoroughly blended with the other ingredients, or put three times through a mincer to save time. Form into the shape of quenelles. Simmer 10 to 15 minutes in boiling stock or salted water. Drain well. Serve on a bed of rice and pour a creamy sauce over. (3) Cutlets of Rabbit (Second Leg) Maierials.—Same ingredients as for quen- 94 THE VICTORY COOKERY BOOK elles, purée of peas as garnish, gravy or tomato sauce (see p. 48). : Method.—Prepare the same as for quen-_ elles. Shape like cutlets; egg, crumb and fry; garnish with the peas (or any other garnish), and serve with gravy or tomato sauce. (4) Stewed Rabbit Maiterials.—2 shoulders of rabbit, 2 pieces of back (near the neck), 1 oz. of fat, a little corn flour, salt and pepper, a few potatoes, 1 small onion, stock. Method.—Fry the pieces of rabbit lightly in the fat and season with salt and pepper. When browned, add a few potatoes cut into dice, and the onion. Fry all together care- fully. If the rabbit is done before the vegetables, remove it and cook the vege- tables longer. When done, dish up the rabbit and garnish it with vegetables. Rinse _ the pan out with stock, cook till all gravy © is dissolved, thicken slightly with corn flour mixed smooth with a little water and brought tothe boil. Add this to the boiling stock and stir together until clear. Pour over the rabbit. This dish may be, like so many others, cooked and served in the one casserole to Save washing-up. | MEAT DISHES 95 (5) Rabbit Soup Maiterials.—Rabbit bones, 1 onion, 2 02. raw rice, salt, 8 pints water, 1 teaspoonful curry powder, } oz. corn flour. Method.—To make the bones into stock, fry them with the onion and curry powder and cover with the water. Add rice and ‘salt and cook until the rice is tender. To do this well takes one hour. Strain the liquid into a basin and remove all the bones with the meat. Crush the rice through a sieve or mincer, return to the soup, correct | the seasoning, and thicken slightly with corn flour. Patties (Four Small) (MapE oF Meat OFF BONES USED FOR | Soup) Pick all flesh off the bones, chop finely, | mix with tomato, brown or curry sauce | (see p. 41), and place in patty cases

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