Chop cold lean ham fine, season with onion-juice, pepper, minced parsley, and catsup; moisten with good stock, and stir over the fire until smoking-hot. Have at hand pastry forms or cups, heated, and fill with the mixture.

Or—

Fill pate-pans, or fire-proof china "nappies" with the hot mince, put a raw egg upon each, and set in a quick oven until the white is "set." Serve in the nappies.