From: The Thorough Good Cook

Entrees: 36. Veal and Ham Patties

Are prepared by chopping small six ounces of lean dressed veal, three of ham; put this into a stew-pan, with an ounce of butter rolled in flour, half a gill of cream, and the same quantity of veal stock, a little grated nutmeg and lemon-peel, some cayenne pepper and salt, a spoonful of the essence of ham, and lemon juice. Stir the whole over the fire some time, and then make the patties as before directed. The white meat of the breasts of chickens or fowls may be substituted for the veal.

Log in or register to write something here or to contact authors.