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Potato Puffs

S. S. Pierce.

Take cold roast meat (either beef, veal or mutton); clear it from gristle; chop fine; season with pepper and salt; boil and mash some potatoes, and make them into a paste with one or two eggs; roll it out with a little flour; cut it round with a saucer; put your seasoned meat on one-half; fold it over like a puff; turn it neatly round, and fry it a light brown. Nice for breakfast.