Name: Veal Patties
Cuisine: American
Ingredients: 1 little salt pork cut fine; 10 or fifteen minutes; 1 small piece of celery chopped coarsely; 1 paste made of a tablespoonful of flour; 1 egg; 1 thin batter; 1 boil; 1 light; 1 small sauceplate; 3 inches; 1 cover; 1 spoonful of the stew in each crust

Original Recipe

Cut portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and salt, and a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up; stir in a paste made of a tablespoonful of flour, the yolk of one egg, and milk to form a thin batter; let all come to a boil, and it is ready for the patties. Make the patties of a light, flaky crust, as for tarts, cut round, the size of a small sauceplate; the centre of each, for about three inches, cut half way through, to be raised and serve as a cover. Put a spoonful of the stew in each crust, lay on the top and serve. Stewed oysters or lamb may be used in place of veal.

1

Cut portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and salt, and a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up; stir in a paste made of a tablespoonful of flour, the yolk of one egg, and milk to form a thin batter; let all come to a boil, and it is ready for the patties.
2

Make the patties of a light, flaky crust, as for tarts, cut round, the size of a small sauceplate; the centre of each, for about three inches, cut half way through, to be raised and serve as a cover.
3

Put a spoonful of the stew in each crust, lay on the top and serve.
4

Stewed oysters or lamb may be used in place of veal.

Original Recipe

Ingredients

Instructions