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Mutton Cromeskies

Trim off the skin and fat from some cold mutton and mince the lean finely; place one ounce of butter in a stewpan with one tablespoonful of flour, stir over the fire until well mixed, then pour in gradually a good one-half breakfast cupful of nicely flavored stock. Stir it until boiling, then put in the mince with a moderate quantity each of chopped thyme and parsley, salt and pepper to taste, and sprinkle on a little grated nutmeg. Let it heat slowly at the side of the fire, then stir in the beaten yolk of an egg. Cut some slices of mutton fat about two and one-half inches long and two inches wide, place a small bit of the mince on each and roll them up tightly, tying them round with fine twine. In the course of an hour's time dip each of the cromeskies in good frying batter, place them in a stewpan with plenty of boiling fat and fry until lightly browned. Drain the cromeskies as free from fat as possible, pile them on a hot dish over which has been spread a folded napkin, garnish with a border of fried parsley, and serve.