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Lentil Rissoles

Boil a quarter of a pound of lentils till quite tender; mash them, and pass through a wire sieve. Add half an ounce of butter, season with pepper, salt, and nutmeg, and moisten with stock. Roll some pastry as thin as possible, and cut it into rounds; into each put a little of the mixture, fold it over, wet the edges and stick together. Egg and bread-crumb the rissoles, or egg them and sprinkle them with vermicelli broken in tiny pices. Fry them in deep fat and serve hot.