Fried Patties by Olive Golden

From 1915:

Fried patties. Doesn’t that sound good?
The necessary ingredients for this favorite recipe of mine are cold roast veal, a few slices of cold ham, 1 egg boiled hard, pounded mace, pepper and salt to taste, gravy, cream, 1 teaspoonful of minced lemon peel and some good puff paste.

Mince a little cold veal and ham, allowing 1-3 ham to 2-3 veal. Add an egg boiled hard and chopped. Also add a seasoning made of the mace, salt, pepper and lemon peel. Moisten this with a little gravy and cream. After you have made a good puff paste, roll it rather thin and cut into round or square pieces. Put the mince between two of them, pinch the edges to keep in the gravy and fry a light brown. They may also be baked in patty pans. In that case they should be brushed over with the yolk of an egg before they are put in the oven.
Sometimes when you wish to make a variety, use oysters instead of the ham. The patties should be fried about 15 minutes.