Marrow Patties is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of boiled marrow mixed with parsley, salt and black pepper, shallot and lemon juice that's fried in half moons of pastry until golden. The full recipe is presented here and I hope you enjoy this classic British version of: Marrow Patties.
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This is a classic recipe for a Victorian version of Marrow Patties that's derived from the chef, Charles Elmé Francatelli'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. 321.—MARROW PATTIES.
Prepare the marrow as shown in No. 319, fill the patties with this, having first added thereto some reduced fine herbs sauce, No. 74.
Modern Redaction
Ingredients:
1 large marrow bone, ends cut off and sawed into pieces
2 tbsp fresh parsley, chopped
salt and freshly-ground black pepper, to taste
1 tbsp lemon juice
1/2 tsp shallot, finely minced
200g (about) plain pastry
lard or oil, for frying
Method:
Scoop the marrow out of the bones and cut this into pieces about the size of a hazelnut. Bring a pan of lightly-salted water to a boil, add the marrow and parboil for 1 minute. Immediately pour into a fine-meshed sieve then turn into a bowl and season with the parsley, salt and black pepper, shallot and lemon juice. Toss to combine then set aside.
Prepare the pastry and turn out onto a floured work surface. Cut out into rounds (about the size of side plates) then add about 2 tbsp of the filling over one half. Fold the other half of the pastry over to make a half-moon and crimp the edges with the tines of a fork. Use the fork to prick stem holes in the pastry.
Melt the lard in a large frying pan and when hot add the patties. Fry for about 10 minutes per side, or until hot and golden brown. Serve warm.
