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Pork, Meat Cake Of

Mince separately one pound of lean pork and three-quarters of a pound of fat bacon. Mix them, and season the mixture rather highly with salt, pepper, cayenne, and chopped sage. Bind the ingredients together with the yolk of an egg. Form a round cake about an inch thick; dissolve a small portion of butter in a stewpan. Put in the cake, let it brown on one side, then turn it, and let it brown equally on the other. Put it on a hot dish, dredge a little flour into the butter, mix it to a smooth paste, thin it with a little stock, season with pepper and salt, and boil until it is of the consistency of cream; put in the cake, let it heat through, and serve with the sauce in the dish. If the flavour is liked, a little finely-minced onion may be added both to the cake and the sauce. Time to fry, from twelve to fifteen minutes. Probable cost, 1s. per pound. Sufficient for three persons.