paper crumpled, in the middle of the lined patty pan, to support the top; put it on and bake them. Prepare the mince, and when the patties are baked enough, lift off the top, put the mince in (not so much as to run over the edges), and lay the top on.
Mince very finely, the breast, or other white parts of cold chicken, fowl, turkey, or roast veal, and about half the quantity of lean ham, or tongue. Have a little delicate gravy, or jelly of roast veal or lamb, thicken it with butter, rolled in flour, add pepper, salt, cayenne, and lemon juice; put the mince in, and stir it over the fire till quite hot, and fill the baked patties with this quite hot. A few oysters may be minced with the meat.
Mince the best parts with a little mutton suet. Thicken a little good gravy, and season with salt, pepper, cayenne, nutmeg, mace, lemon peel, and Port wine, also the stuffing that may be left of the hare or rabbit; heat the mince in it, and fill patties, as above.
Mince a piece of tender, underdone meat, with a little of the firm fat; season with salt, pepper, onion, a chopped anchovy, and a very little chili or eschalot vinegar; warm it in gravy, and finish, like other patties.
Beard and wash in their own liquor, some fresh oysters; strain the liquor, and if of 12, put to it 1 oz. butter rolled in flour, with the oysters cut small, a little salt, white pepper, mace, nutmeg, and lemon peel, add to the whole 1 table-spoonful of thick cream; warm, and put it hot into the baked patties.—Or: 2 parts of oysters, prepared as above, and one part of fresh mushrooms, cut in dice, fried in butter, and stewed in enough gravy to moisten them; stir the oysters to the mushrooms, and fill the patties.
