Roll out puff paste half an inch thick, and, with a two-inch round cutter, cut as many pieces as are required for the dish. Take an inch cutter, dip it in hot water, and press it in the middle of the paste about half through. Brush the pieces over with yolk of egg, bake in a quick oven, take out the piece marked with the inch cutter, remove the soft parts from the inside, fill them with a mince of any kind, dish them on a napkin, garnish with fried parsley. To make the tops, roll out the trimmings thin, cut some pieces with the inch cutter, egg them over, and bake them.

Of Beef

Shred underdone dressed beef with a little fat, season with pepper, salt, and a little shalot or onion. Add gravy, half a glass of Madeira, and a few bread-crumbs. When hot, fill the patty-cases.

Of Veal

Mince some veal that is not quite done, put to it a little parsley, lemon-peel, nutmeg, and salt; a little cream and gravy just to moisten the meat; if you have any ham, it will be an improvement. Do not warm it till the patties are baked.

Of Turkey

Mince some of the white part; and with grated lemon, nutmeg.

salt, a very little white pepper, cream, and a very little bit of butter warmed, fill the patties.

A Good Mince For Patties

Two ounces of ham, four of chicken or veal, one egg boiled hard, three cloves, a blade of mace, pepper and salt, in fine powder. Just before you serve, warm the above with four spoonfuls of rich gravy, the same of cream, and one ounce of butter. Pill as usual.

Of Oyster

Take off the beards of the oysters, cut the other parts in small bits, put them in a small tosser with a grate of nutmeg, a little white pepper and salt, a morsel of lemon-peel cut very small, a little cream, and a small quantity of the oyster liquor. Simmer a few minutes before you fill.

Or:- Beard and chop the oysters, boil a little cream, with an onion and a small quantity of mace; chop fine the crust of a French roll, mix it with the oysters, add the cream; let it boil. Season with nutmeg, cayenne, and salt.

Of Lobster

Mince the fish in the same manner, mingling with it a little of the coral, and make with the same seasoning, a little cream, and the smallest bit of butter.

Of Shrimps

Pick a quart of shrimps; if they are very salt, season them with only mace and a clove or two. Mince two or three anchovies; mix these with the spice, and then season the shrimps. Put a glass of sharp white wine. They do not take long baking.