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Pork Forcemeat with Bacon

Cut into slices a pound each of lean pork and lean bacon and place them in a stewpan with enough water to prevent the meat from sticking to the bottom of the pan, add a couple of ounces of butter, a teaspoonful of pepper and one onion cut into small pieces; cover over the pan and put it on the fire, letting it simmer gently until the meat is quite tender, then remove from the fire and mince very fine. Pour into the pan with the gravy a breakfast cupful of milk and add a little mace, herbs, salt and pepper to taste, together with six well-beaten eggs, stir thoroughly and add the meat. Line a circular tin dish with light paste and pour in the mixture, cover over with a lid of the paste, making a hole in the top and bake until done in a moderate oven. After it has become cold, turn out onto a dish, and serve.