Podovies, or Beef Patties

Ingredients

• half a dozen slices of under-dressed roast beef
• a quarter of a pound of puff-paste
• a small portion of fat
• pepper
• salt
• a little chopped onion or shallot

Method

1. 1

   Roll out the puff paste very thin.

2. 2

   Lay spoonfuls of the minced beef mixture on it, an inch apart, and moisten the pastry around the meat with a little water.

3. 3

   Cover with another piece of pastry, press together, and stamp rounds out with a cutter.

4. 4

   Pinch the edges and fry the patties in hot fat until brightly colored.

5. 5

   Drain on blotting paper and serve piled high on a dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1259. The excerpt below is the record exactly as published.

Podovies, or Beef Patties. — Take half a dozen slices of under-di'cssed roast beef, with a small portion of fat, slii-ed it finely, and season it vnth. pepper, salt, and a little chopped onion or shallot. Roll out a quarter of a pound of pufE-paste

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