Mince about two pounds of tender lean beef, and three-quarters of a pound of fresh suet, then pound it till it be as smooth as a paste, and carefully pick out all the threads and sinews; add four well-beaten eggs, half a pint of rich cream, and as much grated and sifted bread as will make it sufficiently consistent to form into rolls resembling corks, and season it with salt, and pepper. Boil the corks in some good stock, or in boiling water.