Patties for Fried Bread
Seducing young pâtés, as ever could cozen
One out of one’s appetite, down by the dozen.
Moore.
Cut the crumb of a loaf of bread into square or round pieces, nearly three inches high, and cut bits the same width for tops. Mark them neatly with a knife; fry the bread of a light-brown color in clarified beef-dripping or fine lard; scoop out the inside crumb; take care not to go too near the bottom; fill them with mince-meat prepared as for patties, with stewed oysters or with sausage meat; put on the tops, and serve them on a napkin.