Put the beef and ham twice through a mincing machine. Add to these the crumbs, stock, nutmeg, seasoning, and beaten eggs. Mix and knead these all together most thoroughly. Shape it into a neat roll, and tie in a dry pudding-cloth, just as if it were a roly-poly suet pudding. Boil it in the stock-pot for two and a half to three hours. Then take off the cloth and re-roll the pudding in it again tightly. Put the roll on a flat tin, with a second one weighted down on the top, and leave until cold. Trim a thin slice off each end, brush the roll, except the ends, over with warmed glaze, and, if liked, pipe it prettily with butter, as shown in the photo. This ornamentation is not, however, suitable for a picnic, but is necessary for all other cold collations. Average cost, about 2S. 8d.