Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
476
1259.
Chicken
and
Ham
Patties.
Use
the
white
meat
from
the
breast
of
the
chickens
or
fowls,
and
proceed
as
for
veal
and
ham
patties.
1260.
Prime
Beef
Sausages.
Take
a
pound
of
lean
beef,
and
half
a
pound
of
suet,
remove
the
skin,
chop
it
fine
as
for
mince
collop,
then
beat
it
well
with
a
roller,
or
in
a
marble
mortar,
till
it
is
all
well
mixed
and
will
stick
together;
season
highly,
and
make
into
flat
round
cakes,
about
an
inch
thick,
and
shaped
with
a
cup
or
saucer,
and
fry
of
a
light
brown.
The
sausages
should
be
served
up
on
boiled
rice,
as
for
curry,
if
for
company,
you
may
do
them
with
eggs
and
bread-crumbs;
but
they
are
quite
as
good
without.
Or
they
may
be
rolled
in
puff
or
pie
paste,
and
baked.
1261.
Potato
Puffs.
Take
cold
roast
meat,
either
beef,
or
mutton,
or
veal
and
ham,
clear
it
from
the
gristle,
cut
it
small,
and
season
with
pepper,
salt,
and
pickles,
finely
minced.
Boil
and
mash
some
potatoes,
and
make
them
into
a
paste
with
one
or
two
eggs;
roll
out
the
paste,
with
a
dust
of
flour,
cut
it
round
with
a
saucer,
put
some
of
your
seasoned
meat
on
one
half,
and
fold
the
other
half
over
it
like
a
puff;
pinch
or
nick
it
neatly
round,
and
fry
of
a
light
brown.
This
is
an
elegant
method
of
preparing
meat
that
has
been
dressed
before.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
