Veal and Ham Patties

Ingredients

• half a pound of half puff paste
• half a pound of cold roast veal
• half the quantity of cold boiled or raw ham
• two ounces of butter
• two teaspoonsful of flour
• a gill of cream
• half a gill of broth
• a little grated nutmeg
• pepper
• a very little salt
• a little chopped parsley

Method

1. 1

   Roll out the pastry, cut into squares, cover with bread, fill with veal and ham mixture, and bake for fifteen minutes in a hot oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 33. The excerpt below is the record exactly as published.

pepper and salt, a tea8poon heaping full of sweet marjoram, half an one of sweet basil, a small onion chopped fine, a tablespoonful of chopped parsley, half a saltspoon of grated lemon-peel, the same of nutmeg, a beaten egg, and a piece of butter the size of an egg, melted and poured over,, mix all well together, spread over the veal,, leaving an inch all round the outside, roll it tightly and secure it with strings or skewers, put it in a stew- pan, season with pepper and salt, pour around it the broth from the bones, set it in the oven covered closely, baste very fre- quently, stew until tender, thicken the gravy with browned flour, pour over and serve. This will require about an hour and ft half to cook. * Leg of Veal Salted. Prepare a pickle as fbr corned beef, lay the leg in for three weeks, then hang it in a dry place, and in a few days it will be ready for use : shave off very thin slices, melt a little butter in a frying-pan, pat in the veal and stir it about until cooked| whifih will be in a few minutes, dust with flour, add half a te»- 9vp V lum. give a boil up, and serve ; this is a very nice TO COOKERY FROM EXPERIRNCS. nfieh tot breakiast or tea in tha ooontij, whan jcra obbboI ahn^B pioenn a rariety. * T«al ud Ham Pattiaa. Pnpan half a pound of half pnfi pasto, roll it o«t a qnaztat •f an iaeh in tfaieknees, eat it into aa many aqnana as 70a have pattj-pana, aorer them, brim round and laj in eaoh a |ueoe of braad aa inch tbiok, and neatly aa lu^ nond aa the inaide of year patty-pan, oorer them wiUi eniat rolled the aame thiek- aeaa aa that on the bottom, wet Ae edge td the under onst bef<H« yon lay the lid on, preea it aronnd to make it atiek, and bake fifteen minBtea in a hot oven ; then eat a round pieee oot of the Ud, take ont the bread, and fill them mth the Teal and ham prepared as fbUowa : Chop half a pound of ocdd roaat Teal, half the quantity of eold boiled or raw ham, piU it together into a Btew-paa, with two ouneea vi batter, two teaapocmsfnl of lonr, a gill of oream, half a gill of broth, a Httle grated nutmeg, pep- per and a rery little Bah if needed, and a little chopped panley

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