Petit Patties.
MAKE a short crust, and roll it thick, take a piece
of veal, and an equal quantity of bacon and beef suet.
Shred them all very fine, season them with pepper and
salt, and a little sweet-herbs. Put them into a stew-pan,
and keep turning them about, with a few mushrooms
chopped small, for eight or ten minutes. Then fill your
patties, and cover them with crust. Colour them with
the yolk of an egg, and bake them.---These make a
very pretty garnish, and give a handsome appearance to
a large dish.