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Mutton, Minced and Baked

Take slices of mutton (the meat from a cold roast leg is best) without much fat, mince them, and add a tea-spoonful of savoury herbs, a blade of pounded mace, two shredded shallots or an onion chopped very fine, and some of the meat-gravy to moisten, with a very little flour to thicken the gravy, and season with pepper and salt. Fill a pie-dish with alternate layers of mashed potatoes and the minced mutton; put potatoes at the bottom of the dish, and finish the top in the same way. Time, half an hour to bake. Sufficient, a pound and a half of mutton for four or five persons.