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Two Eggs (One gill of Brown Sauce)

One gill of Brown Sauce.

Two ounces of fat Bacon.

Pepper, Salt, a little Nutmeg.

A teaspoonful of chopped Mushrooms.

One ounce of Butter.

Two ounces of Flour.

When all this is made into quenelle meat and passed through a wire sieve, butter some small moulds, fill them in with the quenelle meat and steam them twenty minutes.