Chop the cold mutton left over from Wednesday finely. Dust it with pepper, salt, a little powdered sweet herbs, and add to it a large finely-chopped onion. Sprinkle the whole well with seasoned flour. Add any cold gravy which may be over from the day before, and a couple of rashers of lean flank of bacon and a tablespoonful of Worcester sauce, with the same amount of water. Grease the bag. Put in the mince. Cook gently for half an hour, turn out, and serve with baked potatoes.

A jam roly-poly pudding will be a nice finish to this dinner. It is too well known to need a recipe.