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Ham and Egg Patties

Take a stale quartern loaf, remove the crust, and cut the crumb into slices about an inch and a half thick. Stamp these into rounds as large as the top of an egg-cup, and make a little incision with the point of a sharp knife all round inside each ring, half an inch from the edge. Fry these pieces of bread in hot fat till lightly browned, scrape out the middle, put a dessert-spoonful of minced ham in each, prepared as in the last recipe, and place a poached egg on the top of each. Time, three or four minutes to fry the bread. Probable cost, 3d. each. A quartern loaf will make a dozen patties.