Veal and Ham Patties

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 oz. cold cooked veal
  • 2–4 oz. ham
  • salt and pepper


Cut the veal and ham into small dice, season and add the herbs and nutmeg. Moisten with stock or water. Roll out the pastry thinly. Stamp out with a cutter a little larger than the patty pans as many rounds as possible. Put 12 aside for the covers. Roll out the trimmings and stamp out as before. Use these for lining the patty pans. Fill each pan with seasoned meat, damp the edges and put on the