Mince some cooked beef finely, taking care to remove all the fat and gristle; and a small quantity of cooked bacon, also minced, and a dust of salt and pepper. Spread some clarified dripping evenly over a small stewpan, put in two teaspoonfuls of minced onion and let it fry for a few minutes until it shows signs of becoming brown, then add the minced meat and stir it constantly for eight minutes. Pour in sufficient nicely-flavored, thick, brown sauce to moisten the mince, draw the pan to the side of the stove and let it simmer for fifteen to twenty minutes. Cut some slices of bread from a "tin" loaf of about one inch in thickness, stamp them out into medium-size rounds with a cutter, mark the bread in the middle but without cutting it through; dip the rounds of bread quickly into milk, then brush them over with some beaten egg, and after covering them thickly with fine dry breadcrumbs, fry them at once in plenty of boiling fat. Take care the bread does not become more than a golden brown, and after draining it on paper, remove the portion from each round which was marked with the small cutter, and fill up the little cases thus formed with the prepared mince. Have ready a little powdered parsley, scatter this over the surface of the mince and serve the patties at once.