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Chicken Patties

Pick the meat from a cold chicken, and mince it very finely. To every six ounces of chicken allow three ounces of lean ham, also minced, a piece of butter about the size of an egg, rolled in flour, a small tea-cupful of cream or new milk, and the same of white stock, two pinches of salt, one of pepper, a quarter of a small nutmeg grated, the thin rind of a quarter of a lemon finely grated, and a tea-spoonful of lemon-juice. A few minced mushrooms are a great improvement. Put these into a saucepan, and stir them gently for ten minutes, taking care that they do not burn. Line some patty-pans with good crust. Put a piece of paper crumpled up or a crust of bread into each to support the top while baking, and place a cover of crust over it. When sufficiently baked, take off the top crust, remove the bread or the paper, three-parts fill the patty with the mixture, replace the cover, being careful not to break it, and fasten it with white of egg. Time to bake, a quarter of an hour. Probable cost, 2d. each. Allow one for each person.