Boil the mutton pluck* in water with root vegetables, drain in a coarse sieve, and chop fine. Add 2–3 eggs, grated bread crumbs, salt, allspice, black peppercorns, 1 glass of chopped mutton fat, and ½ spoon butter fried with an onion. Line a stewpan with a mutton caul (the fatty membrane which covers the intestines of the sheep), and pile the prepared mixture on top. Bake in a moderate oven for 1 hour. To serve, turn out onto a plate like a pudding.
The mutton fat may be rendered before adding it to the forcemeat mixture in which case add about ⅔ glass mutton fat and substitute ½ glass currants for the butter with onions.