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Veal Patties, Fried

Mince half a pound of cooked lean veal and a quarter of a pound of ham. Season the mince with salt, cayenne, grated lemon-rind, and grated nutmeg, and mix with it an egg boiled hard and chopped small. Moisten with nicely-flavoured stock that forms a strong jelly when cold, and add a little cream. Roll some good pastry to the thickness of half a crown. Put upon this little mounds of the mince an inch distant from each other. Place a piece of pastry over all, and stamp the covered mounds out in patties with a round cutter. Moisten the edges, and press the pastry together round the mince. When wanted, drop the patties into hot fat and fry them till they are lightly browned. Drain them, and serve on a neatly-folded napkin garnished with parsley. If preferred, the patties may be baked in a moderate oven instead of being fried. Time to fry the patties, a quarter of an hour.