Cold Roast Veal, Fowl, or Lamb--6d.

Half a Stale Loaf--1 1/2d.

Sweet Herbs or Parsley--1d.

1 Egg--1d.

1 gill Melted Butter

Pepper and Salt

Hot Fat--1d.

Total Cost--101/2 d.

Time--5 Minutes.

Mince the meat very finely, season with any forcemeat that may be left,
or else some grated lemon peel, parsley and sweet herbs, pepper and
salt. Make one gill of melted butter by recipe given elsewhere, stir in
the meat and let it simmer for a few minutes; cut some slices of bread
about an inch and a half thick, stamp them out with a round
cutter about two inches across. Remove the centre for about half way
through with a smaller cutter, brush them over with a raw egg beaten
up, and cover them with fine crumbs. Fry in hot fat till a good colour,
drain away the fat from them on kitchen paper. Fill these with the
mince, garnish with sprigs of parsley, and serve.