Veal and Ham Pates
From Canadian cook book, 1924
Note: }/i c. cooked peas, drained, or yi c. cooked mushrooms may be added.
Presented as published in 1924. 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 15. The excerpt below is the record exactly as published.
VEAL AND HAM PATES. 1 c. cooked veal, minced. c. cooked ham, minced. 13^ tb. fine bread crumbs. 3^ T. salt, f.g. cayenne. , 1 T. lemon juice. 1 T. catsup. 14: c. stock. 1 egg. 6 to 8 pastry cases
Cook this with the app: pantry check, scaling, and the assistant.