From 1922:

This is nicest when made of two or three kinds of meat; any sweet, good scraps will do, but care must be taken to remove all gristle and skin. If the meat is all clean chop a little fat bacon with it. Chop the meat very finely and allow to 1 ½ lb. when chopped, ¼ lb. butter, 6 oz. fine breadcrumbs. 4 eggs, a cupful cold water, a little dried herbs, pepper and salt to taste. Beat the eggs well, and mix all together thoroughly, mould into a shapely cake, cover it with raspings and bake in a well buttered plate till nicely browned all over. It will take about half an hour in a quick oven.