pounds of fine flour to a pound and a half of good salt
butter, break it into small pieces, and wash it well in cold water;
rub gently together the butter and flour, and mix it up with the yolks
of three eggs, beat together with a spoon, and nearly a pint of spring
water; roll it out, and double it in folds three times, and it is
ready.

1259. Chicken and Ham Patties.

Use the white meat from the breast of the chickens or fowls, and
proceed as for veal and ham patties.

1260. Prime Beef Sausages.

Take a pound of lean beef, and half a pound of suet, remove the skin,
chop it fine as for mince collop, then beat it well with a roller, or
in a marble mortar, till it is all well mixed and will stick together;
season highly, and make into flat round cakes, about an inch thick,
and shaped with a cup or saucer, and fry of a light brown. The
sausages should be served up on boiled rice, as for curry, if for
company, you may do them with eggs and bread-crumbs; but they are
quite as good without. Or they may be rolled in puff or pie paste, and
baked.

1261. Potato Puffs.

Take cold roast meat, either beef, or mutton, or veal and ham, clear
it from the gristle, cut it small, and season with pepper, salt, and
pickles, finely minced. Boil and mash some potatoes, and make them
into a paste with one or two eggs; roll out the paste, with a dust of
flour, cut it round with a saucer, put some of your seasoned meat on
one half, and fold the other half over it like a puff; pinch or nick
it neatly round, and fry of a light brown. This is an elegant method
of preparing meat that has been dressed before.

[THE STEAM FROM A KETTLE SUGGESTED THE STEAM ENGINE.]

1262. Fried Eggs and Minced Ham or Bacon.

Choose some very fine bacon streaked with a good deal of lean; cut
this into very thin slices, and afterwards into small square pieces;
throw them into a stewpan and set it over a gentle fire, that they may
lose some of their fat. When as much as will freely come is thus
melted from them, lay them on a warm dish. Put into a stewpan a
ladleful of melted bacon or lard; set it on a stove; put in about a
dozen of the small pieces of bacon, then incline the stewpan and break
in an egg. Manage this carefully, and the egg will presently be done:
it will be very round, and the little dice of bacon will stick to it
all over, so that it will make, a ve