New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-05-16
TIE R9E5 10 ! TALK5
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low TO UTILIZE. SCRAPS OF MEAT.

HOW TO UTILIZE SCRAPS OF MEAT.
Small scraps of meat of several kinds may be
utilized for pattes for breakfast Chicken veal or
any delicate meats may be micced and served III
this way Veal and ham patties Whlch recaH III d
small way those veal and hammer pies which
"msllared the organs OF Silas Wegg," are excellent
served with the course of eggs
The pastry cases for patties may pe purchased by
the dozen at almost any rst-ciass bakers or they
NAV be made at home from scraps or pun paste eII
after making pies. Cutters 10 cut out patties come
in sets of a number Of sizes An entire set costs
ahou, 81 and is convenient to have, as the same
cutters may be used for cutting cookies or any
small cakes OF pastry which one desires 10 cut OUT
Some cooks find 1t easier for them 10 make patues
in three layers They roll out tne!r pastry aoou'
third of an inch thick and cut out just three tunes
&c MANY rounds of pastry there are patties 10 DC
ado They then pile three rounds together, max
IN. nattes one inch thick or little less Inc pat
,,es will usually rise in the to three times theli
original thickness Everything however uepo"u'
unon the pastry. The best pun paste VIII Use h'o'o
than this and inferior pastry will not rise as nucH'
C,nb nattv should be cut out halfway through De-
fora IL Is baked with small cutter nj least t"o
inches smaller in diameter than inc larse ol'
WIZ, tba nattes are delicate brown, or II the oven
,s hot as IL should be- In twenty minutes taAe '"'n
on, Lift off the covers formed py the sii". ~
TOR and SCOOP out all the uncooKel pastry !" ue
centre leaving hollow dry shells. FIJI them with
uha preparation VI h'"' ."
purpose a., no,,y mans may
h. lined with thin layers OF pie crust ana hi'ed
.arnorarIIv with rice, baked, emptied ana the
ito rrsnaration OF meat IN sauce put In
For veal and ham patties. mince me three large
On hIesnoonfnls OF boiled ham, measured AFTER pei'e
WINGED and add half pound Of cold cooked veal
an, IN large dice or chopped in coarse pieces Met
tahlesnoonful of butter in saucepan, sur IN =
hoanJng tea spoonful of flour. Add a cup OF STOCK
and one OF milk. or pint OF mix season the
,asI and ham with n little salt and q small plnch
~ CAYENNE Let the minced meat neat up IN the
them with a garnish OF parsley, Some COOKS add
n few drops OF lemon Juice TO this preparation OF
meat
MINCED CHICKEN.
Cold minced chicken makes delicious breakfast
notties Utilize the rich dark meat for this pur-
pose reserving the white meat for salad and
croouettes Mince up any nice pieces of dark meat,
add one-third the quantity of minced mushrooms
or n small quantity Of blanched sweetbreads.
Neither Is strictly necessary, but either or both
arc an Improvement. To every pint OF minced meat
prepare a pint OF cream sauce. Melt tablespoon
hi Of butter stir in teaspoonful Of -four, add
mini OF milk and few drops OF onion juice. II II
Il agreeable Let the sauce simmer ten minutes.
and add il to the sauce. Let the meat boil up In
the sauce for three or four minutes. then I'LL the
patty shells. , -. -. A..
'Excelient pattles are made OF equal parts OF ten
der veal and chicken to which few mushrooms
are always an Improvement.