Recipe: Veal and Ham Patties

Chop the remains of the ROAST VEAL (cost twenty cents,) with quarter of a pound of lean ham, (cost four cents,) weigh both, and mix with them an equal weight of dried bread, soaked in warm water, and wrung dry in a clean towel; season with salt, pepper, and powdered herbs, or SPICE SALT to taste, moisten with any cold gravy you have saved from the ROAST VEAL, and fill it into little turnovers, or patty pans lined with a suet crust, made as directed on page 53, for SUET DUMPLINGS, (cost five cents.)

The dinner will cost about thirty cents.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Page 1879)