Required: About one pound of cooked potatoes. About one pound of cooked meat of any kind. One small onion. One tomato. One ounce of flour. Two ounces of butter or dripping. Three-quarters of a pint of stock Salt, pepper, and nutmeg.

Remove all bones and skin from the joint, put them into a saucepan with cold water to cover and a small piece of carrot and onion, if you have them, and let them boil for about one hour. This is to supply the stock for the gravy.

Mash the potatoes finely with a fork or by rubbing them through a sieve, melt half the butter in a saucepan, put in the potatoes and mix them well together, seasoning with salt, pepper, and nutmeg.

Thickly grease a plain round mould (a tin one, for choice; if you have not one handy use a pudding basin), line it smoothly all over the inside with the potato to the depth of about one inch. Be sure to reserve some potato with which to cover the top. Cut the meat into quite small pieces; then slice, chop, and fry the onion in the rest of the butter till it is a golden brown. Add the flour lightly, and brown that also. Next pour in the stock gradually, and stir this sauce till it boils.

Cut the tomato into dice, add it when the sauce is a little cool, also the meat, mixing the whole thoroughly, and seasoning it carefully. Put this mince in the middle of the potato; if it seems too moist, add more meat or flour to the sauce; it should drop somewhat stiffly from the spoon. Cover the mince with the remaining potato, taking care to join the edges.

Bake the mould in a moderate oven till the potato is crisp and brown; it will probably take nearly an hour, but the time depends on the thickness of the mould and the heat of the oven. When it is done, slip it out carefully on a hot dish and serve any sauce liked with it. Cost, Is. 6d.