Pates de Veau
From House and home (1889).
Source and licence
From House and home (1889), printed page 339, digitised by the Internet Archive: https://archive.org/details/CAT10911305
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one pound of cold roast
- a pinch of mace
- a tablespoonful of fine crumbs
Method
- Mince one pound of cold roast, or boiled, veal with half as much ham.
- Season sharply with pepper and a pinch of mace.
- Wet with enough gravy, or soup stock to make a soft mince, and stir in a tablespoonful of fine crumbs.
- Line pate-pans with pastry, and bake in a brisk oven.
- Slip from the tins while hot, fill vnth the hot " mince," sift crumbs on top, stick a bit of butter in each, and brown lightly on the upper grating of the oven.