Take any cold meat, game, or poultry (if under-done, all the better), mince it fine, with a little fat bacon or ham, or an anchovy; season it with a little pepper and salt; mix well, and make it into small cakes three inches long, half as wide, and half an inch thick: fry these a light brown, and serve them with good gravy, or put it into a mould, and boil or bake it. N. B. Bread - crumbs, hard yolks of eggs, onions, sweet herbs, savoury spices, zest, or curry-powder, or any of the forcemeats.