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Turkey Rissoles

Take the remains of cold cooked turkey. Cut off the meat, free it from skin and sinew, and weigh it. Mince finely, and with a pound of turkey put a quarter of a pound of grated tongue or lean ham, and a quarter of a pound of finely-grated bread-crumbs. Add two ounces of clarified butter or two ounces of fat bacon finely minced, a boiled onion chopped small, and a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind them together with the yolk of an egg. Roll out some puffpaste very thin, stamp it out in rounds, and lay a spoonful of meat on each round. Moisten the edges of the pastry, and draw them together at the top of the meat to form a ball. Dip these in beaten egg, and fry in hot fat till they are brightly browned. Drain on a sieve before the fire for a few minutes to free them from fat, and serve piled on a neatly-folded napkin. Time, five or six minutes to fry the rissoles. Probable cost, 1s., exclusive of the cold turkey. Sufficient for five or six persons.