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Ham and Chicken Patties

Line as many small patty-pans as you require with puff-paste. Lay a crust of bread in each, put on the lid, brush over with well-beaten egg, and bake them in a quick oven, until delicately browned. While they are baking, take some ham and chicken, previously finely minced, and freed from sinew and skin. Of this, two-thirds should be chicken, and one-third ham. Flavour nicely with grated lemon-rind, salt, and cayenne. Put the meat into a saucepan, with good gravy sufficient to moisten it, squeeze over it a few drops of lemon-juice, and when the patties are sufficiently baked, cut off the top, remove the bread, put in a little of the mince, place the lid over it, and serve, piled on a hot napkin, and garnished according to taste. Time, a quarter of an hour to bake. Probable cost, 3d. each. One pound of flour and three-quarters of a pound of butter will make sufficient paste for two dozen patties.