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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.