9. Timbales of Mutton.
½-lb. cold minced mutton.
¼-lb. finely chopped mushrooms.
1 teaspoonful chopped parsley.
Salt and pepper.
2-oz. bread crumbs.
¼-pint gravy.
2 eggs.
1 teaspoonful anchovy essence.
Put the meat, crumbs, parsley and seasonings in a basin, mix well and add beaten eggs. Put into well buttered castle pudding tins, cover with buttered paper, and steam ½ hour. Turn out and serve with a brown or tomato sauce. Any cold meat may be used this way.