Minced Lamb a la Rivera

Minces are generally made with cooked meats; cut quarter inch thick slices from the kernel part of a cold roast leg of lamb, pare them into rounds two and a half inches in diameter, range them in a sautoir pouring over a few spoonfuls of half-glaze sauce (No. 413), clear gravy (No. 404), and port wine, heating it all without boiling. Cut some sour apples into quarters, peel and remove the cores and seeds; lay them in a sautoir, besprinkle with sugar and cook them in a slack oven till done. Dress the minced meat in a circle with the apples in the center, and pour the port wine sauce over.