Take some remnant of hash of Carps, some mushrums, and melts, mince all together, well fed with butter and creame, if you have any, season it with a bundle of hearbs, and boyl it a very little, the better to thicken it, and use it for to make your Rissoles with, which for to make well, take some puft paste, spread it, and put your implements in it proportiona∣bly to the bignesse you will make them of, moisten them about, cover them, and endore them with butter, for want of eggs of pike; after they are endored, put them in the oven, and after they are baked, serve.
The small Rissoles are made with fine paste, there must be lesse than for a little pie; after your sheets are made, fill them proportiona∣bly; moisten them about, and close them up, then throw them into refined butter very hot, untill they be fried, and yellow, take them out forthwith, and then serve them.
If you put in sugar, you must also put sugar on the top when you serve.