Required: Half a pound of cold mutton. Two tablespoonfuls of fresh crumbs. One egg and one extra yolk. Two teaspoonfuls of chopped parsley. Two teaspoonfuls of chopped shallot or onion. Half an ounce of butter.

About half a gill of strong stock. Three ounces of boiled macaroni. Salt and pepper.

Thickly butter some plain dariole moulds or small cups. Cut the macaroni into thin rings. Press these firmly on to the butter on the tin so that it is evenly lined with rings of macaroni.

Pass the mutton through a mincing machine, or chop it finely; mix with it the crumbs and parsley.

Melt the butter and fry the shallot in it till it is a pale brown, then add it to the meat. Beat up the egg and extra yolk, mix them with the stock, and strain them into the other ingredients. Mix all thoroughly together. Season carefully.

Then press the mixture carefully into the tins, taking care not to disturb the macaroni decoration. Press the mixture Well down, cover the tops with a greased paper, and steam them gently for about half an hour, or until they feel firm when pressed with the finger.

Turn them carefully on to a hot dish and pour some good sauce round.

N.B. - If time is an object, use one large plain mould instead of several small ones, as it will be easier to line with macaroni.