31. Cold Meat Pâtés.
Take the remains of a joint and mince very finely. Place in a basin, add a little gravy to moisten, and mix well, seasoning with pepper and salt.
Have ready some patty pans lined with pie pastry, into which put a portion of the mince, and cover with a pastry lid. Bake until the pastry is brown, and serve hot on a d’oyley. Put some good gravy in a tureen to serve with the pâtés.