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Patties, Fried Bread

Cut three or four slices, an inch and a half thick, from a stale quartern loaf. That called by bakers a sandwich loaf answers excellently for the purpose. Cut the slices into rounds an inch and three-quarters in diameter, and make a tolerably deep incision at one end, a quarter of an inch from the edge, to mark the lid and the part which is afterwards to be scooped out for the admission of the meat. Fry the bread in plenty of boiling fat or dripping until it is lightly browned all over, drain it from the fat, take off the top, and remove the crumb from the middle, and put in its place the prepared meat. Serve on a neatly-folded napkin. Fry until the patties are equally and lightly browned all over. Time to fry, about twelve minutes. Probable cost of cases, 1d. each. Sufficient, a dozen for a dish.