Veal and Ham Patties

Ingredients

• ^ lb. cold veal
• 2 tablespoonfuls of butter
• J lb. lean ham
• 1 gill veal gravy
• Nutmeg
• Cayenne and salt
• A little grated lemon peel
• 1 tablespoonful of lemon
• 1 teaspoonful extract of beef juice
• Puff paste
• 2 teaspoonfuls paw-paw sauce

Method

1. 1

   Chop up the veal and ham very small, put it in a stewpan with the butter rolled in flour, the gravy, grated lemon peel, extract of beef, lemon juice, pepper, salt, a little nutmeg and paw-paw sauce.

2. 2

   Mix all well together and stir over the fire until quite hot, taking care it does not burn.

3. 3

   Cover some buttered patty pans with some puff paste, fill with the mixture, then cover neatly with some more puff paste, nip the edges closely and bake in a hot oven for one hour.

Nutrition per serving

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 47. The excerpt below is the record exactly as published.

VEAL AND HAM PATTIES. ^ lb. cold veal 2 tablespoonfuls of butter J lb. lean ham Nutmeg 1 gill veal gravy Cayenne and salt A little grated lemon peel 1 tablespoonful of lemon 1 teaspoonful extract of beef juice Puff paste 2 teaspoonfuls paw-paw sauce

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