Cut a slice of bread two inches thick, from the most solid part of a stale quartern loaf; have ready a tin round cutter two inches diameter, cut out four or five pieces, then take a cutter two sizes smaller, press it nearly through the larger pieces, then remove with a small knife the bread from the inner circle; have ready a large stew-pan full of boiling lard; fry them of a light brown colour, drain them dry with a clean cloth, and set them by till wanted: then take half a pound of lean ham, mince it small, add to it a gill of good brown sauce; stir it over the fire a few minutes, and put a small quantity of cayenne pepper and lemon juice: fill the shapes with the mixture, and lay a poached egg upon each.