Mince two pounds of lean mutton with two ounces of lean bacon which have been soaked in boiling milk, one onion, one dessertspoonful of chopped parsley, and sufficient salt, pepper and nutmeg to season the meat. Moisten it with the eggs and roll it up neatly into the shape of a large sausage. Tie the meat in a piece of buttered muslin, and stew it gently in the brown sauce for two hours, but allow an extra half hour if fresh meat is used. When done remove the muslin from the meat and strain the sauce over it.