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Mutton, Minced

Put a lump of butter into a stewpan; when it has melted dredge in flour enough to absorb the butter, and keep it well stirred over a slow fire until of a light brown colour; add half a pound of mutton, minced finely, from a roast leg, and have ready a cupful of good broth made from the bone, with the addition of a bit of well-flavoured ham, and pepper, salt, and nutmeg; mix well, and simmer gently for half an hour, but do not boil. Remove from the fire, and stir in a bit of anchovy butter the size of a walnut. Serve with a garnish of toasted sippets or a border of endive boiled as follows. Pick the yellowish-white leaves from the stalk, and boil them in plenty of salted water, then throw them into cold; drain, press, and chop. Make hot in a clean stewpan with a little good white sauce, season with pepper, salt, and nutmeg, add the yolk of an egg or two, and serve round the mutton.