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Pork, Minced

Take a pound of cold roast pork, free from fat or skin, and season it with a little pepper, salt, and dry mustard. Pare, core, and mince finely four large apples, and put them into a saucepan with two ounces of fresh butter and three chopped onions of a moderate size. Stir these ingredients over the fire until tender. Pour over them three table-spoonfuls of nicely-flavoured stock, or, if any is at hand, of the gravy that was served with the roast pork. Add a table-spoonful of vinegar, and a piece of brown thickening the size of a small nut, or, if this is not to be had, a tea-spoonful of flour mixed smoothly with a dessert-spoonful of cold stock. Let the sauce boil five or six minutes. Stir into it the minced pork, and when this is quite hot, add the juice of a small lemon, and serve immediately. If the flavour is liked, a piece of garlic the size of a pea may be simmered with the sauce. Garnish the dish with toasted sippets. Time, half an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for two or three persons.