Chop two pounds of lean and very tender beef or mutton, with three quarters of a pound of beef suet; mix them well, and season them with a dessertspoonful of salt, nearly as much pounded cloves, a teaspoonful of pounded mace, and half a teaspoonful of cayenne. Line a round baking dish with thin slices of fat bacon, press the meat closely into it, smooth the top, and cover it with bacon, set a plate on it with a weight, and bake it two hours and a quarter. Take off the bacon, and serve the meat hot, with a little rich brown gravy, or set it by until cold, when it will be equally good. The fat of the meat which is used for this dish can be chopped up with it instead of suet, where it is liked as well; and onion, or eschalot, shred fine, minced savoury herbs, grated lemon-peel, rasped bacon, or mushrooms cut small, may in turn be added to vary it in flavour.
Obs.—A larger portion of suet or of fat will render these cakes lighter, but will not otherwise improve them: they may be made of veal or of venison, but one-third of mutton suet or of fat bacon should be mixed with this last.