Turkey Patties
From Cassell's dictionary of cookery, 1892
Serves 4
Time to prepare the mince is a quarter of an hour. Sufficient for eight or ten patties.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2059. The excerpt below is the record exactly as published.
Turkey Patties. — Make some patties or small vol-au-vents of good puff paste, and bake them separately. AMien they are baked enough, take them out of the oven, and three- parts fill them with a hot savoury mixture prepared as foUows: — Mince a little of the white meat of a cold dressed turkey very finely, and add a small proportion of grated ham. Stew this gently for a minute or two in as much melted butter or good gravy as will barely cover it, add a spoonful of thick cream, and season the preparation with a little grated lemon-rind, white pepper, salt, and powdered mace
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