DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jenny Patterson cookbook, May 24, 1880

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Meat Fritters
Cold meat chopped fine about an inch of boiled ham chopped with it soften a table spoonful of gelatine in a little stock, melt a table spoonful of flour, stir them together over the fire till they bubble, make a scant cupful of stock hot, and pour it over the butter and flour stirring till it boils.  When the sauce is smooth and thick, put to it the chopped meat - about a pint to this quantity season with a small teaspoonful of salt and a quarter one of pepper and from one to two spoonfuls of lemon juice.  Then the mixture has all become hot together, [instead?] boiling, spread it out on a dish to get cold.  When the fritters are to be made make a thick batter of a scant cupful of milk, one of flour, two eggs, and a salt spoonful of salt and no baking powder. Make a desert spoonful of the meat mixture into balls, have a quantity of lard smoking hot in a frying kettle drop each ball into a tablespoonful of batter which turn carefully into the boiling fat.

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Meat Fritters Cold meat chopped fine about an inch of boiled ham chopped with it soften a table spoonful of gelatine in a little stock, melt a table spoonful of flour, stir them together over the fire till they bubble, make a scant cupful of stock hot, and pour it over the butter and flour stirring till it boils. When the sauce is smooth and thick, put to it the chopped meat - about a pint to this quantity season with a small teaspoonful of salt and a quarter one of pepper and from one to two spoonfuls of lemon juice. Then the mixture has all become hot together, [instead?] boiling, spread it out on a dish to get cold. When the fritters are to be made make a thick batter of a scant cupful of milk, one of flour, two eggs, and a salt spoonful of salt and no baking powder. Make a desert spoonful of the meat mixture into balls, have a quantity of lard smoking hot in a frying kettle drop each ball into a tablespoonful of batter which turn carefully into the boiling fat.