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Mince for Patties

Warm, in a quarter of a pint of good gravy well thickened, two table-spoonfuls of ham, four of the white part of a fowl, one egg (hard boiled), the whole to be finely minced. Add, pounded, half a blade of mace, two cloves, and pepper and salt to taste. When hot through, fill the patty-cases, which should have been previously baked. Mince for patties may be made of any description of cold meat, poultry, shell-fish, etc. Probable cost, 9d. The above quantities are sufficient to fill six patties.