Dresden Patties

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Dresden Patties

Yield 4

Author National Archives

This recipe uses a mere 1 ounce of meat per serving and comes together so fast it almost doesn't seem possible--a delicious way to use the last bit of cooked meat and bread; leftover veggies can also be added.

Ingredients

• 1 ounce (2T / 30g) dripping
• 1 ounce (3T / 30g) flour
• 1/4 pint (1/2cup / 125ml) stock or vegetable water
• 8 ounces (230g) cooked meat, chopped finely OR 4 ounces (115g) cooked meat and 4 ounces (115g) chopped cooked vegetables
• 1/2 - 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 4 rounds of bread, cut 1 inch (2.54cm) thick [I also used soft rolls]
• About 2 tablespoons (30ml) fat for frying bread slices
• Chopped parsley

Instructions

1. Heat the dripping, add the flour and cook until slightly browned.
2. Gradually stir in the liquid and bring to a simmer, stirring constantly.
3. Add the meat, vegetables if used, seasoning and sauce. Mix well and keep hot while frying the bread.
4. Trim the rounds of bread [optional] and cut a small circle from the center of each.
5. Fry rounds and circles in hot fat until golden brown. Drain if necessary; then, fill the centers with the meat mixture.
6. Place a small round of fried bread on top to form a lid and serve hot with chopped parsley sprinkled over.

References

National Archives. Eating for Victory: Healthy Home Front Cooking on War Rations (Reproductions of Official Second World War Instruction Leaflets). London: Michael O’Mara Books Ltd, 2007.