Recipes > Meat > Crust Patties

Crust Patties


Cut a loaf of stale bread in slices an inch thick. With the patty cutter, press out as many pieces as you wish patties, and with a smaller cutter, press half through each piece. Place this second cutter as near the centre as possible when using. Put the pieces in the frying basket and plunge into boiling fat for half a minute. Take out and drain, and with a knife, remove the centre crusts and take out the soft bread; then fill, and put on the centre pieces.

Filling for crusts

  • 2 tablespoonfuls of butter
  • 1 tablespoonful of flour
  • 1 cupful of stock
  • 1 pint of cooked veal
  • salt
  • pepper
  • lemon juice


Put butter in the frying-pan, and when hot, add flour. Stir until smooth and brown. Add stock. Boil one minute, and stir in cooked veal, cut rather fine. Season with salt, pepper, and a little lemon juice. When hot, fill the crusts. Any kind of cold meat can be served in this manner.


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Miss Parloa's New Cook Book.

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