• 1½ lb. (¾ k.) cooked ham with not too much fat
• 3 oz. (90 g.) white breadcrumbs
• 1 tablespoon finely chopped parsley
• ¼ pint (1½ dl.) milk
• 2 eggs
• 1 teaspoon mace
• salt and black pepper
• a little butter

Mince the ham and mix with the crumbs, parsley, mace and seasoning. Stir in milk and the well-beaten eggs. Well butter a basin or soufflé dish and press mixture in firmly and dot the top with pieces of butter. Stand in a baking tray of water and bake in oven preheated to 300° F., gas mark 2–3, for 45 minutes. Turn out carefully if wanted hot, or for a picnic transport in cooking dish and turn out on arrival.