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Patties, Fried

Prepare some good puff-paste, and roll it out to the thickness of about a quarter of an inch, stamp it with a pastry-cutter into rounds an inch and three-quarters in diameter, place a tea-spoonful of minced meat between each pair of these, moisten the edges, pinch them securely, and fry them in plenty of fat until they are crisped and lightly browned. They should be placed in a wire drainer, plunged into the fat when it is boiling, and well drained from it before they are served. The following is one amongst many of the preparations which may be put into the patties. Mince finely six ounces of cold dressed veal, and twelve ounces of boiled ham; add an egg, boiled hard and chopped small, and season the mixture with a little pepper, salt, powdered mace, and grated lemon-rind; moisten it with a table-spoonful of thick cream and one of good gravy. It will then be ready for use. Time to fry the patties, twelve to fifteen minutes. Probable cost, 2d. each. A dozen are required for a dish.