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Forcemeat for Meat Pies or Ragouts

Take a quarter of a pound of ham, the same of cold veal, and of beef suet, a small onion or two, some parsley, cayenne, salt, and a very little lemon-peel, with half a pint of bread-crumbs. Pound all together in a mortar (previously chopping the meat). Form the forcemeat into a mass with two raw eggs. The flavour may be varied according to taste; an anchovy or oysters may be added, if liked. Time, about one hour to prepare. Probable cost, 1s. 6d.