Cut a pound of meat from a. leg of cold roasted mutton, and mince it very finely, together with six ounces of suet, mix with it three or four table-spoonfuls of crumbs of bread, the beaten yolks of four eggs, one anchovy chopped, some pepper and salt, and half a pint of Port wine; put it into a caul of veal, and bake it in a quick oven; turn it out into a dish, and pour some brown graw over it; serve with it venison sauce. When a veal caul is not to be had, the mince may be done in a saucepan.