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Kew Mince, or Haggis Royal

Cut one pound of lean meat from a cold roast leg of mutton. Mix it with half a pound of finely-shredded suet, four table-spoonfuls of finely-grated bread-crumbs, one boned anchovy, one tea-spoonful of minced parsley, half a tea-spoonful of chopped lemon-rind, one small tea-spoonful of salt, and half a tea-spoonful of pepper. When the dry ingredients are thoroughly blended, add a wine-glassful of port or claret, and the yolks of four well-beaten eggs. Put the mixture neatly into a veal caul (or when this cannot be procured, put it into a pie-dish), and bake in a quick oven. Serve as hot as possible, with half a pint of good brown gravy in the dish. Time, three-quarters of an hour to bake. Probable cost, exclusive of the wine, 1s. 8d. Sufficient for four or five persons.