Home › The Principles of Cookery › Mutton Patties

Mutton Patties

Line some tartlet-moulds with a good paste. Take and pound together an equal weight of lean mutton from the fillet and fat bacon. Season to taste with salt, a very small quantity of spice, and cayenne pepper. Place a round ball of the meat into each patty-pan, cover with paste, and make a small hole in the centre. Bake in a quick oven, and pour into each patty through a funnel a little well-seasoned gravy, or glaze before the patties get cold. Time, about twenty minutes. Probable cost of paste, 1s. 4d. per pound.