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Updated: May 28, 2025
The filling for patties can be made before it is needed; but when that is done, it must be made quite hot before it is put into the cases, as, if it were put in cold, the pastry would burn before the inside became warm. Dresden Patty Cases. These make a very pretty kind of patty when puff-paste is not to be had, and even when it is are a desirable variety.
Beat the eggs very light, and stir them into the butter and sugar, alternately with the sweet potato. Add by degrees the liquor, rose-water and spice. Stir all very hard together. Spread puff-paste on a soup-plate. Put in the mixture, and bake it about half an hour in a moderate oven. Grate sugar over it. Half a pound of stewed pumpkin. Three eggs.
He'll never be over it. And they say matches are made in heaven!" "Bah! They are made on earth, and cracked hearts can be mended like any other cracked ware. 'A little crudded milk, fantastical puff-paste, with a woman's name and it has power to turn the sunshine black! Let him play the man and put her out of mind!" "He does play the man," answered the other, with spirit.
Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake. Time.
The directions for making one kind will serve for patties generally. In cities the cases are very easily bought, but where they have to be made at home, only one who is already an expert in making puff-paste should attempt them. Patties when served as an entrée should be quite small, or half of them will certainly be left on the plates.
Take half a pound of ground rice, half cree it in a quart of milk, when it is cold put to it five eggs well beat, a jill of cream, a little lemon-peel shred fine, half a nutmeg grated, half a pound of butter, and half a pound of sugar, mix them well together, put them into your dish with a little salt, and bake it with a puff-paste round your dish; have a little rose-water, butter and sugar to pour over it, you may prick in it candid lemon or citron if you please.
To make a CODDLIN PIE. Take coddlins before they are over old, hang them over a slow fire to coddle, when they are soft peel off the skin, so put them into the water again, then cover 'em up with vine leaves, and let them hang over the fire whilst they be green; be sure you don't let them boil; lie them whole in the dish, and bake them in puff-paste, but leave no paste in the bottom of the dish; put to 'em a little shred lemon-peel, a spoonful of verjuice or juice of lemon, and as much sugar as you think proper, according to the largeness of your pie.
To make a CALF'S FOOT PIE. Take two or three calf's feet, according as you would have your pie in bigness, boil and bone them as you would do for eating, and when cold cut them in thin slices; take about three quarters of a pound of beef-suet shred fine, half a pound of raisins stoned, half a pound of cleaned currans, a little mace and nutmeg, green lemon-peel, salt, sugar, and candid lemon or orange, mix altogether, and put them in a dish, make a good puff-paste, but let there be no paste in the bottom of the dish; when it is baked, take off the lid, and squeeze in a little lemon or verjuice, cut the lid in sippets and lay round.
Russian Chicken Patties. Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley. Season with the grated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste, and moisten with cream. Make a puff-paste and roll out very thin. Cut into squares and fill with a tablespoonful of the mixture.
Bake, it in puff-paste, in a soup-dish, about half an hour in a moderate oven. Do not sugar the top. Fruit pies for family use, are generally made with common paste, allowing three quarters of a pound of butter to a pound and a half of flour. Peaches and plums for pies, should be cut in half, and the stones taken out. Cherries also should be stoned, and red cherries only should be used for pies.
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