If veal or chicken are used, mince a little ham with them, and add a few drops of lemon juice.
Roll out the pastry, and stamp it into rounds with a fluted cutter.
Lay half the rounds on greased pattypans.
Brush round the edges of the paste with a little beaten egg, and put a little mince on each round.
Cover them with the remaining rounds of paste, pressing the edges lightly together.
Glaze with the beaten egg, and bake in a quick oven for about 15 minutes.
Fritters.
- Ingredients—Some cold meat.
- Some nice gravy.
- Some Kromesky batter.
Method.—Cut the meat into neat pieces; dip them in the batter and fry in hot fat until lightly browned (see [French Frying]).