For this purpose use any kinds of remains of poultry or game, cut into small neat mince, to which add either a small proportion of cooked lean of ham or tongue; moisten with a little white sauce, season lightly, and with this mince fill all kinds of patties.
Note.—The remains of turbot, brill, salmon, soles, &c, or any kind of shell-fish, serve for this purpose as a variety.