Required: One pound of cooked mutton. Three hard-boiled eggs. Half an ounce of pistachio nuts. A quarter of a pound of cooked bacon. Threepennyworth of veal or other bones, or four sheets of gelatine. One tablespoonful of parsley. A few drops of lemon-juice. Salt and pepper. One onion, carrot, and bay-leaf. The white and shell of one egg.

Cut all the lean of the mutton off the bones. Chop the latter into small pieces and put them and the extra bones into a saucepan with one quart of cold water and the trimmings from the mutton. Add the onion, bay-leaf and parsley stalks, and cook the whole steadily to make a pint of stock. If you have no good bones or gristly bits which will supply gelatinous matter, add some sheets of gelatine.

Cut the mutton into dice, and the bacon into short strips half an inch long. Blanch, shell and cut the pistachio nuts into shreds. Rinse out the mould in water. When the stock has boiled about two hours, strain it into a clean saucepan, adding, if it be pale, a drop or two of caramel; then season it nicely, adding the lemon-juice.

If you want the cake to look really well, clarify the stock. To do this crush the eggshell and slightly whisk the white of egg. Put both of these into the pan with the stock, whisk them over the fire till the stock boils, then strain it through a clean cloth, and it is ready to use. You may have to pour through again the stock that first runs through.

Put a little of this stock into the top of the mould, and when it has set, decorate the top of the mould with a design in slices of egg, pistachio, and bacon strips. Pour in more stock and let it set.

Cut the egg into larger dice, mix these with the meat and bacon, and add pistachios and a little seasoning. Put this mixture into the mould, then pour in the stock till the mould is full. Leave it till it is cold and set; then dip the mould into warm water and turn out the cake on a dish. Cost, 2S. 3d.