36. Minced Meat Patties.
Prepare the mince according to No. [9]. Make a piecrust, not too rich. Roll out paste, cut out in circles about three inches in diameter. Put in each of these circles a tablespoonful of the curried mince, and turn over, pressing the edges closely together. Fry or bake.
37. Hamburg Cutlets.
Take a pound of Hamburg steak, a minced onion, a minced mango pepper, a leaf or two of mint or coriander, a little salt and pepper, and very few bread or cracker crumbs. Mix all together, mold in little oblong cakes, dip in a thin batter made of flour and water, and then in crumbs. Fry in fat or oil.
38. Potato Patties with Fish or Meat.
Take equal parts of cold mashed potatoes and flour. Work together into a paste and roll out in circles about four inches in diameter. Place in each of circles a spoonful of salmon or tuna; season rather highly, press edges together, and fry. Fine way to use cold mashed potatoes. Curried mincemeat may also be used for the filling.
39. Beef Olives.
Have the butcher cut a very thin round steak either of beef or veal. Cut this in pieces about three inches square, and pound with a saucer about a dessert-spoonful of flour into each of these pieces. Make a highly-seasoned forcemeat of breadcrumbs and onions and a little minced bacon. Place a spoonful of the stuffing on each square of meat, and roll in the form of a sausage. Wrap each roll with cord and tie. Fry the rolls, then remove and make a gravy in the pan. When gravy is made, add the rolls and stew gently until the rolls are tender.
40. Bird Nests.
Stew a pound of boiling meat with two sliced onions until the meat is tender. Remove the meat and onions, and when cold pass through the meat grinder. Season rather highly, add egg and breadcrumbs, and work all together as though for cutlets. If flour is worked well into it, no egg or crumbs will be required.