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.

Turkey Pie

Pick the meat from the remains of some cold roast turkey, and chop it fine. Put the mince into a saucepan with a small quantity of milk, pounded mace, pepper and salt, judging the amount by the quantity of the meat; thicken it with a little flour that has been worked with butter, and stew it gently for a few minutes. Line a butter dish with a good piecrust, and when the above mixture is cold pour it over the paste, place a paste cover on the top, moisten and press the edges together, and bake in a quick oven. When cooked the pie can be served either hot or cold.