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Veal And Ham Pates

(Confectionary.) - (The Lady's Own Cookery Book)

Chop six ounces of ready dressed lean veal and three ounces of ham very

small; put it into a stewpan, with an ounce of butter rolled in flour,

half a gill of cream, the same quantity of veal stock, a little

lemon-peel, cayenne pepper and salt, to which add, if you like, a

spoonful of essence of ham and some lemon-juice.

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23 Veal And Ham Pates

Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3

ham. A few mushrooms are a pleasing addition. To each cup of the mixture

allow a tablespoonful of fine crumbs; season highly with salt, a dash of

cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with

stock, or butter and water, and heat in a vessel set in another of hot

water, to a smoking boil. Take from the fire, stir in a beaten egg and a

glass of sherry, and fill in shells of pastry that have been baked

empty. The shells should be hot when the mince goes in. Set in the oven

for 2 or 3 minutes, but the mixture must not cook From "The National

Cook Book," by Marion Harland and Christine Terhune Herrick.

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