Cookery for every household

Wipe the meat, trim it carefully, and cut it in tiny dice. Toss these in a little flour and season with pepper, salt, parsley, and a sprinkling of mushroom ketchup. Grease about half a dozen patty tins and roll out the rough-puff pastry (see Recipe 1443) to about \ of an inch in thickness. Cut out two rounds of pastry for each tin, making them a size larger than the top of the tins. Keep the best rounds of pastry for covering, and line the tins with the others. Fill them up with the meat, piling it rather high in the centre. Wet round the edge of the pastry lining the tins, lay on the covers, and press the two edges well together. Ornament the edges of the patties to taste, make a small hole in the top with a skewer, and brush them over with beaten egg. Place them on a baking tin and bake in a good oven, until the pastry is well cooked and browned, and the meat feels tender when tested with a skewer. Note. — A little finely chopped onion or a few chopped mushrooms may be added if liked. Other kinds of meat with suitable flavourings may be used in the same way. Time to bake, J to f hour. Probable cost, Is. 1507. Chicken and Ham Patties (Bouchées de Volaille) Lemon rind. A pinch of ground mace. White pepper, salt. Pastry cases. | lb. cooked chicken. 2 oz. cooked ham. 2 table-sps. white sauce. 2 table-sps. cream. 1 tea-sp. parsley. To Make the Mixture. — Weigh the chicken and ham free from skin and bone, and cut them in small pieces or chop them finely. Put them into a small saucepan with the white sauce, and heat over the fire. Add the chopped parsley and season to taste with pepper, salt, a little grated lemon rind and a pinch of ground mace or nutmeg. Thin Chicken and Ham Patties down to a proper consistency with the cream, and make thoroughly hot before using. To Make the Patties. — Make the pastry cases according to directions given on p. 352, first or second method, and when baked, fill them with the mixture. Put on the lids of pastry, and garnish with sprigs of parsley. Serve on a hot dish with a dish paper under them. Note. — Tongue may be used instead of ham. Some chopped mushroom or truffle may be added to the mixture. such as chopped onion, mushrooms, pickles, tomato, lemon rind, or spices. To Make the Patties. — Make some dripping crust according to directions given in Recipe 1440, and grease six or eight patty tins. Roll out the pastry rather thinly, and cut out double the number of rounds there are of tins. Line the tins neatly with the pastry, pricking it well at the foot, and fill up with the meat mixture. Then wet round the edge of the pastry lining the tins and press the other rounds on the top. Trim and mark round the edges neatly, and make a little hole in the top with a skewer. Brush over with milk or beaten egg, and bake in a good oven until nicely browned. Serve hot, garnished with parsley. Note. — A better pastry may be used for these if wished. Time to bake, 4 hour. Sufficient for 6 to 8 patties. 1509. Fish Patties 1 cupful cooked fish. I Seasoning, 2 or 3 table-sps. sauce. | Pastry.