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Sausage Cakes, Soyer's

Chop some lean pork very fine, having previously detached all the skin and bone, and to every pound of meat add three-quarters of a pound of fat bacon, half an ounce of salt, a salt-spoonful of pepper, the quarter of nutmeg, grated, six young green chopped onions, and a little chopped parsley. When the whole is well chopped, put into a mortar and pound well, finishing with three eggs; then have ready a pig's caul, which cut into pieces large enough to enfold a piece of the above preparation the size of an egg, which wrap up, keeping to the shape of an egg, but rather flattened, and broil very gently over a moderate fire.