Beef Patties
A nice way of disposing of underdone roast beef, is to mince fine all the lean, and a very little of the fat. Season it with cayenne, and powdered nutmeg, or mace, or else chopped sweet herbs. If you have any stewed mushroom-gravy, moisten the meat with that. Make a nice paste, and cut it into small circular sheets, rolled out not very thin. Cover one half of each sheet of paste with the minced beef (not too near the edge) and fold over the other half, so as to form a half moon. Wet your fingers with cold water, and pinch together the two edges of the half moon. Then crimp them with a sharp knife. Lay the patties in square baking pans, prick them with a fork, and bake them brown. Or you may fry them in lard. Serve them up hot, as side dishes.
Cold veal, minced with cold ham, or tongue, makes very nice patties; also cold chicken or turkey.