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Lamb Patties

Mince some cold lamb very finely (removing all skin and gristle) also a small onion; add pepper and salt to taste, and a few bread-crumbs. Make as many rounds of pastry as will be required, put some of the mince in half the number, moisten with good gravy, and put the other rounds on top, pinching the edges together. Plunge into boiling fat, fry for ten minutes, and then drain. Dish up on a warm serviette, and garnish with parsley.