Put half an ounce of dripping into a stewpan with a dessertspoonful of chopped onion, and fry until the onion is a light brown, then stir in half an ounce of cornflour, mix well and moisten with half a pint, or rather more, of vegetable stock made with Edwards' Desiccated Soup; season with salt and pepper; let the sauce boil up and then simmer for ten minutes and pass it through a gravy strainer. Cut some slices from a cold leg of mutton and trim off the skin and fat. Butter a pie-dish and place a layer of the meat in it, cover it with sauce and sprinkle with a little chopped parsley, then put more meat and sauce alternately until the dish is full. Cover the top thickly with dry breadcrumbs, which have been seasoned with salt and pepper, place a few little pieces of butter or dripping on the crumbs, and put the dish into a moderately hot oven until the bread is nicely browned.