Veal Patties

Ingredients

• half a pound of lean veal
• two ounces of ham
• a tablespoonful of flour
• a teaspoonful of grated parmesan
• the rind of half a lemon grated
• a pinch of grated nutmeg
• a little pepper and salt
• two tablespoonfuls of thick cream
• a dessert-spoonful of lemon-juice

Method

1. 1

   Mince the veal and ham, add flour, parmesan, lemon rind, nutmeg, pepper, and salt.

2. 2

   Mix thoroughly.

3. 3

   Put into a saucepan with veal stock and stir over gentle heat for 15 minutes.

4. 4

   Add cream and lemon juice, and it's ready for use.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2156. The excerpt below is the record exactly as published.

Veal Patties. — Slake the patty-cases in the usual way {see Patties, Preparation of, and Puff Paste Patties, or Small Vol-au-Vents) . Bake them, and when they are done enough, have ready to fill them a savoury preparation made according to any of the following recipes. No. 1. Mince, first separately and afterwards together, haK a pound of lean veal and two ounces of ham. Add a table-spoonful of iiour, a tea-spoonful of grated parmesan, the rind of ialf a lemon grated, a pinch of gi-ate'd nutmeg, and a little pepper and salt. Mix the ingredients thoroughly. Put the mince into a saucepan with as much strong veal stock that will jelly when cold as will moisten it. Stir over a gentle fire for a quarter of an hour. Add two table-spoonfuls of thick cream and a dessert- spoonful of lemon-juic

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