Potato Turnovers

Ingredients

• Have some cold roast beef, or veal and ham mixed, and cut very fine
• make into a paste with 1 or 2 eggs
• You should have twice as much potato as meat
• dredging with flour

Method

1. 1

   Roll the potato out, cut into rounds about the size of a small saucer.

2. 2

   On one half put the chopped meat, fold the other half over, and brown in a pan.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 30. The excerpt below is the record exactly as published.

Potato Turnovers—Have some cold roast beef, or veal and ham mixed, and cut very fine. Take hot mashed potatoes and make into a paste with 1 or 2 eggs, according to quantity. You should have twice as much potato as meat. Roll the potato out, dredging with flour

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