Meat Patties Recipe from Edwardian 1909.
Little meat pies, which can be made from the remains of white meat, poultry, or rabbit, are always a popular feature of the children’s party menu. Mince the required quantity of meat with one fourth as much ham or bacon, half as much breadcrumbs as meat, some chopped parsley, thyme, grated lemon-rind, pepper, salt, and nutmeg to taste. Mix into a nice consistency with a little gravy, and one or two beaten eggs. Line greased patty-tins with light, but not over rich, pastry, fill with the mince, put on lids, cut round and notch the edges, make a hole in top of each, brush over with beaten egg or milk, and bake about half an hour in a nice heat.
Peel two or three oranges strip off the white skin, and quarter them. Lay in a basin with a small quantity of bread crumbs, a dessert spoonful of flour, grated nutmeg, sugar, and sufficient milk to moisten. This pudding can be baked or boiled.
Hi everyone, just came across a great recipe for left over turkey. Hope you all had a good Christmas and New Year 2015. If you’re like me you will be wondering what to do with your left over turkey. So follow this recipe idea for something different and vintage from 1909.
Cut the remains free from the bone into small pieces, roll them in flour, and season with salt and pepper. Melt a little butter in a saucepan, and partly fry in it some onions. Add a little flour, and let it brown, then stir in a little stock. Put in the pieces of turkey with any of the stuffing you have, cover closely, and simmer for half an hour. Arrange the meat neatly on a hot dish, add to the saucepan a dessert spoonful of mushrooms, ketchup, a desert spoonful of walnut vinegar, and a little grated nutmeg. Boil up, stir well, and pour over the turkey.