Take whatever meat, game, or poultry, you may chance to have, (it is the better for being under-done); mince it fine, adding a little fat bacon or ham, or anchovy; season with a little pepper and salt; mix the whole well together, and make it into small cakes, about three inches in length, an inch and a half in width, and half an inch thick; fry them of a light brown, and serve them with good gravy; or put it into a mould, and boil or bake it.