make a nice change for breakfast, and are easily and quickly made. Roll out some light, shortcrust paste. Have ready some finely minced cooked meat, nicely seasoned, and mixed to a thick paste with gravy which has been thickened with flour. Put a little heap of this at regular intervals on half the pastry, cover with the other half and cut out each rissole with a pastry-cutter, pressing the edges well together. Put into a well greased bag, and cook twenty minutes.

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