Take cold roast meat, either beef or mutton, or veal and ham, clear it from the gristle, cut it small, and season either with zest or pepper and salt, and cut pickles - boil and mash some potatoes, and make them into a paste with one or two eggs, roll it out, with a dust of flour, cut it round with a saucer, put some of your seasoned meat on one half, and fold it over like a puff; pinck or nick neatly round, and fry it a light brown. This is the most elegant method of preparing meat tLat has been dressed before.