3 lb. Veal. ½ lb. Pork.
1 lb. of Bread-crumbs. Salt, Pepper, Cayenne.
A few Cloves, pounded.
Mix all well together with a couple of raw eggs, put into a plain mould, steam for two hours, then put into an oven to dry a little; turn out when cold. Cut in slices. A nice luncheon dish.
Mutton done in the same way is very good to eat hot.