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German Toast

Take the remains of any cold stew, or fricassee. Mince it finely, and mix with a pint of it, including the gravy, two well-beaten eggs, one table-spoonful of chopped parsley, and one onion, finely minced. Stir the mixture over a slow fire until it is reduced by one-third. Let it get quite cold. Spread it on pieces of toast, brush it over with beaten egg, strew bread-crumbs on the top, and bake in a moderate oven. Just before serving, squeeze a little lemon-juice over the toast. Time to bake, a quarter of an hour, or until the toast is thoroughly heated through.