Take half a pound of well-cooked white haricot beans, which have been boiled with a small onion, a turnip, and a carrot previously blanched; drain them, and pass them, together with the vegetables, through a sieve. Stir into this mixture two ounces of melted beef dripping (or butter), season with salt, pepper and nutmeg, and press into a buttered mold; cover the top with greased paper, and steam for three-quarters of an hour. Let the mold stand for a few moments on being taken from the steamer, then turn out on to a hot dish and surround with small portions of cooked bacon.