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Cold Mutton Timbale

Take 1/2 pound of cooked mutton, 2 tablespoonfuls of fresh white crumbs, I raw egg, and I extra yolk, 2 teaspoonfuls of chopped parsley, 2 teaspoonfuls of chopped shallot, ½ ounce of butter, about 1/2 gill of strong stock, salt, pepper and 3 ounces of boiled macaroni. Thickly butter a plain round tin. Cut the macaroni into 3 rings.

Press these firmly into the butter on the tin so that it is evenly lined with rings of macaroni.

Mix the minced mutton with the crumbs and parsley. Melt the half ounce of butter and fry the chopped shallot in it till a pale brown; then strain it out and add it to the meat. Beat up the whole egg and yolk, mix them with the stock and strain them into the other ingredients. Mix thoroughly. Season carefully and gently pour the stiff mixture into the tin, taking care it does not disturb the macaroni. Press the mixture well down. Cover the tin with greased paper and steam it gently for an hour. Turn out the mold on a hot dish and pour any good sauce around it.