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MUTTON, MINCED (another way)

Take the remains of a roast leg or loin without fat, mince it very finely, put it into a stewpan with a breakfast-cupful of gravy drawn from the roast to a pound and a half of meat, and season with pepper, salt, and a little grated nutmeg; add a table-spoonful of browned flour, and let the mince heat gradually, but do not let it boil. In twenty minutes serve very hot with poached eggs round the dish; or the mince may be made more savoury by the addition of a dessert-spoonful of walnut ketchup, and the same of walnut pickle, Oude sauce, etc., but less gravy will be required. Minced mutton may be served with a border of macaroni, first boiled tender in salted water, and then stewed after draining in new milk. Four ounces of macaroni will require one quart of water, and when drained from it half a pint of milk will be sufficient; add to the milk an ounce of butter, the half of a small tea-spoonful of made mustard, to which a quarter of a grain of cayenne has been added, and a little salt. Time, half an hour to boil macaroni in water; quarter of an hour in milk. Sufficient for three or four persons.