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Roebuck, Minced

Take the remains of a dressed leg of roebuck. Remove all fat, skin, and gristle; mince the meat finely, and mix it with the remains of the poivrade sauce (see ROEBUCK, HAUNCH OF, MARINADED). If there is none left, make a little; a pint will be sufficient for a pound of mince. Heat all gently together without allowing the sauce to boil, and serve garnished with poached eggs. Time to warm the mince, a few minutes.