Aunt Caroline's Dixieland Recipes/Meats/Creole Veal Patties

by Emma McKinney

CREOLE VEAL PATTIES

1½ cupsful of boiled rice,
1 cupful of veal,
½ teaspoonful of salt,
½ teaspoonful of poultry dressing,
1 egg,
1 tablespoonful of milk.

Grind or chop the veal, salt, and stir into the rice with the dressing; beat the eggs, add milk, and stir all together. Drop a tablespoonful spread out thin on the griddle, and fry as you would griddle-cakes. Pork, or lamb may be used instead of veal.