Veal And Ham Patties Recipe

Chop the remains of the ROAST VEAL (cost twenty

cents,) with quarter of a pound of lean ham, (cost four cents,) weigh

both, and mix with them an equal weight of dried bread, soaked in warm

water, and wrung dry in a clean towel; season with salt, pepper, and

powdered herbs, or SPICE SALT to taste, moisten with any cold gravy you

have saved from the ROAST VEAL, and fill it into little turnovers, or

patty pans lined with a suet crust, made as directed on page 53, for

SUET DUMPLINGS, (cost five cents.)



The dinner will cost about thirty cents.

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