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Toasts, Hamburg

When a small quantity only of any savoury fricassee is left, it may be warmed up as follows. Mince the meat finely, and put with it any seasoning that may be required. Mix it with the sauce, and stir it over a gentle fire until it is thick. Draw it away from the fire for a minute, and mix with it the yolk of an egg well beaten. Stir it over the fire again till it is hot without letting it boil. Turn it upon a dish, and let it get cold. Take one or two slices of bread a quarter of an inch thick. Toast them on both sides and cut them into three-cornered pieces. Spread the savoury mince thickly upon them, and cover the surface with a hard-boiled egg chopped small. Squeeze the juice of a lemon over them, and put them in a brisk oven for a minute or two till they are quite hot. Arrange them neatly on a dish, and serve them immediately garnished with parsley. Time, altogether, about one hour. Probable cost, 4d., exclusive of the fricassee.