796.—VEAL AND HAM PATTIES. (Economical.)
Ingredients.—12 ozs. of cooked veal, 4 ozs. of either cooked or raw ham, about ¼ of a pint of stock or water, the grated rind of 1 lemon, a good pinch of nutmeg, 1 level teaspoonful of salt, 1 level saltspoonful of pepper, puff paste, rough puff (see pastes).
Method.—Cut the meat into small dice, add to it the salt, pepper, herbs, and moisten with the stock or water. Make the paste as directed, roll it out thinly, and stamp out with a cutter a little larger than the patty-pans as many rounds as possible, and put 12 aside to form the covers. Roll out the cuttings, stamp into rounds, place one in each patty-pan, fill with meat, moisten the edges with water, and put on the covers. Press the edges together, notch them at regular intervals, make a hole in the centre of the top, and decorate with leaves. Brush over with egg or milk, and bake for about 20 minutes in a moderately hot oven.
Time.—20 minutes to bake. Average Cost, 2d. each. Sufficient for 12 large patties.
797.—VEAL AND HAM PIE. (Fr.—Pâté de Veau.)
Ingredients.—1½ lb. of lean veal (fillet or cushion part), ¼ of a lb. of cooked ham, 2 or 3 hard-boiled eggs, about ½ a teaspoonful of mixed dried herbs, a teaspoonful of chopped parsley, a little stock or water, seasoning, puff or rough puff paste (see pastes).
Method.—Cut the veal into neat slices, free from skin, also cut the ham into suitable slices. Arrange a layer of veal in a piedish, then a layer of ham, and next a layer of thin slices of hard-boiled egg. Season each layer with a very little salt and pepper, dried herbs and parsley. Continue thus until the dish is quite full. Pour in about 1 gill of stock, or, failing this, water. Cover with paste in the usual manner, decorate the centre tastefully with paste leaves, brush over with egg, and bake in a moderate oven for about 1¼ hours.
Time to make and cook, 2 hours. Average Cost, 3s. Sufficient for 7 or 8 persons.
798.—VEAL AND HAM PIE. (Fr.—Pâté de Veau.)
Ingredients.—3 lb. of neck or breast of veal, ¼ of a lb. of ham or bacon, 2 hard-boiled eggs, forcemeat balls, the grated rind of 1 lemon, a good pinch of ground mace, salt and pepper, puff paste, or rough puff (see pastes).
Method.—Cut the meat into pieces 1½ inches square, put them into a fireproof dish (a jar placed in a saucepan of water may be substituted, season with salt and pepper, cover with cold water, and cook gently either in the oven or on the stove for 2 hours. Meanwhile cut the ham into narrow strips, the eggs into thin slices, make the forcemeat balls,
