Patty Meats is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic mix of cooked poultry of game with ham or tongue bound with white sauce that's intended for filling pies or patties. The full recipe is presented here and I hope you enjoy this classic British version of: Patty Meats.
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This is a classic recipe for a Victorian version of Patty Meats that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 122.—PATTY MEATS.
For this kind of purpose any kinds of remains of poultry or game, cut into small neat mince, to which add either a small portion of cooked lean of ham or tongue; moisten with a little white sauce, season lightly, and with this mince fill all kinds of patties. Note.—The remains of turbot, brill, salmon, soles, &c., or any kind of shell-fish, serve for this purpose as a variety.
Modern Redaction
Ingredients:
300g remains of cooked poultry or game
60g lean ham or tongue
5 tbsp white sauce
salt and freshly-ground black pepper, to taste
Method:
Cut the poultry or game meat into neat mince and do likewise with the ham or tongue. Combine in a bowl then mix with the white sauce and season to taste. Use as filling for patties and pasties. This recipe can also be made with the remains of cooked fish.
