Veal Patties

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 8 oz. lean, cooked veal
  • 2 oz. lean, cooked ham
  • salt<


Chop the veal and ham very finely, and if liked rub through a sieve. Add the salt, pepper, nutmeg, lemon rind, lemon juice and a little stock to moisten. Add the white sauce and more seasoning if necessary. Fill the cases with the mixture, replace the lids and garnish with sprigs of parsley.

Serve hot or cold.