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Veal and Ham Patties
From Cassell's dictionary of cookery, 1892
Serves 1
Serve in baked puff pastry.
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 2095. The excerpt below is the record exactly as published.
Veal and Ham. Patties.— Line patty- pans with puff paste in the usual way, bake them, and fill them with a mixture prepared as follows : — Mince finely six ounces of dressed lean veal and thi-ee oimces of dressed ham. Put a quarter of a pint of cream and a quarter of a pint of white stock into a saucepan ; thicken this sauce with white roux or with a small piece of butter roUed in flour, and simmer till it is smooth and coats the spoon. Add a little pepper, salt, and cayenne, and a flavouring of grated nutmeg and lemon-rind, together with a little lemon-juice. Put in the minced meat, and simmer gently, stirring all the time, till it is quite hot — but it must not boil, or it will be hard. Time, ten or fifteen minutes to heat the mince. VEA ( 1028 ) VEA Veal and Ham Pie. — Take from a pound j and a half to two pounds of veal cutlets or of nice lean veal from any part. Cut these into neat square pieces ahout the size of a wabiut. Put a layer at the bottom of a pie-dish, and sprinkle upon the meat a little pepper and salt, a pinch of grated lemon-rind, another of pow- dered mace, and another of minced savoury herbs. Lay upon these flavouring ingredients two or three shces of ham or streakj' bacon, and repeat the alternate layers until the dish is full. Let ham constitute the uppennost layer. The yolks of three eggs boiled hard and cut into sHces may be interspersed with the meat. Pour half a pint of stock upon the meat. Line the edges of the dish with good pastry, cover with the same, ornament the sur- face, brush it over with yolk of egg, and bake in a well-heated oven. When done enough, pour a little boiling gravy into the pie, and serve. This pie may be enriched by the addition of a little forcemeat, or a few oysters or mushrooms, or a sweetbread, but it will be found excellent without them. If liked, a gravy prepared as follows may be poured upon the meat instead of stock : — Take a table-spoonful of chopped mushrooms, a minced shallot, and a tea-spoon- ful of parsley. Fry these in a httle butter over a gentle fire. Add haK a pint of stock or water, a small piece of brown thickening, a little pepper and salt, and a spoonful of ketchup. Stir the sauce till it boils, add a few drops of lemon- juice, strain it, and it will be ready for use. Time to bake the pie, an hour and a haK or more according to size. Sufiicient for five or six persons. Probable cost, 3s. 6d., plainly made. Veal and Ham, To Press {see Ham and Veal, To Press). Veal and Macaroni Pudding.— Take as much veal (free from bone) as will about three-parts fill the pudding-basin it is intended to use. When fortune is favourable, half a pound of bacon, the veal kidney or part of it, the sweetbread, or a few oysters or mushrooms, may be added to the veal. Cut the meat into smaU neat pieces, and season Avith pepper and salt. Break into one-inch lengths as much macaroni as will fill the vacant space in the pudding-basin, and soak these in lukewarm water for half an hour. Line the pudding- basin with good suet pastry. Fill it with layers of meat and macaroni, and sprinkle grated lemon and powdered mace between the layers. Add half a tea-cupful of stock or water for gravy and a dessert-spoonful of lemon-juice. Lay a pastry cover on the top of the pud- ding, tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Take it up, untie the cloth, and run a sharp skewer into the pudding, in order to ascertain whether or not the meat is tender. If not, it will re- quire_ longer boiling. If it is done enough, turn it out carefully upon a hot dish, and serve immediately. Time to boil a pudding made with a pound and a half of veal, about two hours. Probable cost, varj-ing with the nature of the contents. Sufiicient for seven or eight persons. Veal and Rice Soup.— Take about four pounds of the knuckle of veal. Break up the bones, and put them with the meat into a small stock-pot with a gallon of stock made from bones, or water and any trimmings of meat or poultry that may be at hand. The knuckle- bone of a ham or a little scal
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Cook this with the app: pantry check, scaling, and the assistant.