New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

of the above between two of them; twist the edges to keep in the gravy, and fry them of a fine brown. This is a very good thing; and baked, is a fashionable dish. _Oyster Patties._ Put a fine puff paste into small pattypans, and a bit of bread in each; and against they are baked, have ready the following to fill with, taking out the bread. Take off the beards of the oysters; cut the other parts in small bits; put them in a small tosser, with a grate of nutmeg, the least white pepper, and salt, a morsel of lemonpeel, cut so small that you can scarcely see it, a little cream, and a little of the oyster liquor. Simmer for a few minutes before you fill. _Lobster Patties._ Make with the same seasoning, a little cream, and the smallest bit of butter. Beef and veal patties, as likewise turkey and chicken, are under the several articles in the foregoing pages. _Sweet Patties._ Chop the meat of a boiled calf’s foot, of which you use the liquor for jelly, two apples, one ounce of orange and lemonpeel candied, and some fresh peel and juice: mix with them half a nutmeg grated, the yelk of an egg, a spoonful of brandy, and four ounces of currants washed and dried. Bake in small pattypans. _Patties resembling Mincepies._ Chop the kidney and fat of cold veal, apple, orange and lemonpeel candied, and fresh currants, a little wine, two or three cloves, a little brandy, and a bit of sugar. Bake in puff paste as before. _Mincepie_. Of scraped beef free from skin and strings, weigh two pounds; four pounds of suet picked and chopped; then add six pounds of currants, nicely cleaned and perfectly dry, three pounds of chopped apples, the peel and juice of two lemons, a pint of sweet wine, a nutmeg, a quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder; press the whole into a deep pan when well mixed, and keep it covered in a dry cool place. Half the quantity is