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Saddle of Mutton in Surprise

Scoop out the meat from a cold saddle of mutton, cutting it close to the bone and leaving an outside thickness of about one and one-half inches wide. Mince the meat fine with a little of the fat and mix with it two tablespoonfuls of chopped onions fried in a little butter, sprinkle over one tablespoonful of flour and one saltspoonful each of salt and pepper, add one bay leaf and a little cayenne. Pour a breakfast cupful of broth into a saucepan, stir in the meat mixture, cook gently for ten minutes and add the well-beaten yolks of two eggs. Work two pounds of boiled potatoes into a stiff paste in a basin, roll out and form into an edging round the saddle of mutton, filling the cavity scooped out of the joint with the meat mixture. Brush all over with egg, cover with breadcrumbs and brown in a quick oven on a baking sheet for a few minutes. Take it out, and serve on a dish with Spanish sauce poured round.