Cold Meat Patties - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers
Cold Meat Patties. Time—1 hour.
½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1 gill stock or gravy.
Rub the fat into the flour, add the baking-powder, mix to a stiff paste with a little cold water, roll it out ¼ inch thick, and cut 24 rounds. Grease 12 patty pans, and line them with 12 rounds of paste. Mince the cold meat, season with pepper, salt, and half a teaspoonful mixed herbs, moisten with stock or gravy. Fill the patty pans with the mixture, press on the remaining 12 rounds of paste, trim the edges neatly, decorate, brush over with beaten egg, and bake ½ hour.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen