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.