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Turkey Patties

Line some patty-pans with good puff-paste, and bake them in the oven. When they are baked enough, take them out of the oven, and three-parts fill them with a hot savoury mixture prepared as follows. Mince a little of the white flesh of a cold cooked turkey very finely, and add a small proportion of grated ham. Stew the meat gently for a minute or two in as much melted butter or good gravy as will barely cover it, add a spoonful of thick cream, and season the preparation with a little grated lemon-rind, white pepper, salt, and powdered mace. Care should be taken that the mince is made very thick, and that the patties are not filled up so that the gravy will run over. Time, a quarter of an hour to prepare the mince. Probable cost, patties, 2d. each, exclusive of the cold meat required. Sufficient, eight or ten for a dish.