e; stir it over a fire five minutes, and fill
the patties.

[THE STEAM ENGINE IS A MIGHTY AGENT OF GOOD.]

1254. Lobster Patties.

Prepare the patties as in the last receipt. Take a hen lobster already
boiled; pick the meat from the tail and claws, and chop it fine; put
it into a stewpan with a little of the inside spawn pounded in a
mortar till quite smooth, an ounce of fresh butter, half a gill of
cream, and half a gill of veal consomme, cayenne pepper, and salt, a
teaspoonful of essence of anchovy, the same of lemon juice, and a
tablespoonful of flour and water: stew for five minutes.

1255. Egg and Ham Patties.

Cut a slice of bread two inches thick, from the most solid part of a
stale quartern loaf: have ready a tin round cutter, two inches in
diameter; cut out four or five pieces, then take a cutter two sizes
smaller, press it nearly through the larger pieces, then remove with a
small knife the bread from the inner circle: have ready a large
stewpan full of boiling lard; fry the discs of bread of a light brown
colour, drain them dry with a clean cloth, and set them by till
wanted; then take half a pound of lean ham, mince it small, add to it
a gill of good brown sauce; stir it over the fire a few minutes, and
put to it a small quantity of cayenne pepper and lemon juice: fill the
shapes with the mixture, and lay a poached egg upon each.

1256. Veal and Ham Patties.

Chop about six ounces of ready-dressed lean veal, and three ounces of
ham, very small; put it into a stewpan with an ounce of butter rolled
in flour, half a gill of cream, half a gill of veal stock, a little
grated nutmeg and lemon peel, some cayenne pepper and salt, a spoonful
of essence of ham, and lemon juice, and stir it over the fire some
time, taking care it does not burn.

1257. Puff Paste.

To a pound and a quarter of sifted flour, rub gently in with the hand
half a pound of fresh butter, mix up with half a pint of spring water,
knead it well, and set it by for a quarter of an hour; then roll it
out thin, lay on it in small pieces three quarters of a pound more of
butter, throw on it a little flour, double it up in folds, and roll it
out thin three times, and set it by for about an hour _in a cold
place_. Or, if a more substantial and savoury paste be desired, use
the following:

1258. Paste for Meat or Savoury Pies.

Sift two