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Turkey Patties

Mince the flesh of some cold cooked remains of turkey, and season it with a little grated lemon peel and nutmeg, salt and pepper. Put it into a saucepan with sufficient cream and butter to make it of a proper consistency, and stir it over the fire until hot. Butter some small patty pans, line them with paste, fill them with the above mixture, place a paste cover on the top, and trim the edges, moistening and pressing them together. Bake the patties in a moderate oven. When cooked remove them from the tins, place them on a folded napkin or ornamental dish-paper placed on a hot dish, and serve.