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Some slices of cold roast venison, or roast or boiled mutton—the lean only, if mutton be used—minced.

One-fifth as much stale bread, crumbed fine.

Some good gravy or drawn butter, thickened with browned flour.

Beaten egg for a liaison.

A pinch of mace, a very little grated lemon-peel, and chopped parsley to taste.

Some currant jelly, in the proportion of a small teaspoonful to each cup of gravy.

Stir the jelly well into the gravy, season and wet up with this the meat and crumbs, add the beaten egg, make into rolls, and flour these, or dip in egg and cracker-crumbs before frying.