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Cut a breast of lamb into tiny pieces, period, and stew until tender in
sufficient gravy to protect the meat. Thicken the sauce, taste by having a wine-glass
of wine, stack in the middle of a platter and garnish with green peas.
Pound and chop a lb. of chicken and 3 ozs. of ham; pass this via a
sieve, add 1 oz. of melted butter, 2 eggs being well-beaten and a pint of cream,
Which needs to be whipped; period with sodium and pepper. Mix all gently
together, placed into oiled molds and vapor 15 minutes, or if in one single big
mildew around 30 minutes.
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