This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Mince one pound of fresh lean pork and mix it with half its weight of breadcrumbs soaked in wine. Flavor with pepper and salt and the minced rind of a lemon. Make this mixture into little flat cakes, cover with breadcrumbs and fry in butter or lard.
Any odds and ends of lean meat can be treated in this way, but pork gives the best result.