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BEEF PATTIES (another way)

Take thick slices of bread, a week old if it can be obtained, and make them of the desired form and size with a tin cutter. Scoop out the middle to receive the mince, prepared as in the preceding recipe. Dip each piece of bread into cream, and when drained brush them with white of egg, and dredge bread-crumbs, or bread-raspings, over them. Fry in good fresh butter, fill them with the mince, made hot, and send to table on a napkin.