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1036
Enquire within upon everything
·
Robert Kemp Philp
475
1256.
Veal
and
Ham
Patties.
Chop
about
six
ounces
of
ready-dressed
lean
veal,
and
three
ounces
of
ham,
very
small;
put
it
into
a
stewpan
with
an
ounce
of
butter
rolled
in
flour,
half
a
gill
of
cream,
half
a
gill
of
veal
stock,
a
little
grated
nutmeg
and
lemon
peel,
some
cayenne
pepper
and
salt,
a
spoonful
of
essence
of
ham,
and
lemon
juice,
and
stir
it
over
the
fire
some
time,
taking
care
it
does
not
burn.
1257.
Puff
Paste.
To
a
pound
and
a
quarter
of
sifted
flour,
rub
gently
in
with
the
hand
half
a
pound
of
fresh
butter,
mix
up
with
half
a
pint
of
spring
water,
knead
it
well,
and
set
it
by
for
a
quarter
of
an
hour;
then
roll
it
out
thin,
lay
on
it
in
small
pieces
three
quarters
of
a
pound
more
of
butter,
throw
on
it
a
little
flour,
double
it
up
in
folds,
and
roll
it
out
thin
three
times,
and
set
it
by
for
about
an
hour
in
a
cold
place.
Or,
if
a
more
substantial
and
savoury
paste
be
desired,
use
the
following:
1258.
Paste
for
Meat
or
Savoury
Pies.
Sift
two
pounds
of
fine
flour
to
a
pound
and
a
half
of
good
salt
butter,
break
it
into
small
pieces,
and
wash
it
well
in
cold
water;
rub
gently
together
the
butter
and
flour,
and
mix
it
up
with
the
yolks
of
three
eggs,
beat
together
with
a
spoon,
and
nearly
a
pint
of
spring
water;
roll
it
out,
and
double
it
in
folds
three
times,
and
it
is
ready.
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