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Podovies, or Beef Patties

Take half a dozen slices of underdone roast beef, with a small portion of fat, shred it finely, and season it with pepper, salt, and a little chopped onion or shallot. Roll out a quarter of a pound of puff-paste very thin. Lay spoonfuls of the mince upon it, an inch apart, and moisten the dough round the meat with a little water. Cover with a piece of pastry. Press together the portion round each little ball of mince, and stamp round out with a cutter. Pinch the edges, and fry the patties in hot fat until they are brightly coloured. Drain them on blotting-paper, and serve piled high on a dish. Time to fry, ten minutes. Sufficient, a dozen for two or three persons.