Mince of Mutton with Potato Frill.
- The remains of yesterday’s mutton, minced, but not very fine.
- 1 cupful of drawn butter.
- 2 tablespoonfuls of cream, or rich milk.
- Pepper, salt, and mace to taste, also chopped parsley.
- 1 button onion.
- 2 eggs, well beaten.
Heat the sauce to a boil, add the seasoning and the onion, chopped very fine; then, the meat. Draw the saucepan to the side of the range, and let it stand, closely covered, in boiling water for ten minutes. Set again over the fire and bring to boiling point. Add the eggs and milk and set back at the side for five minutes, still covered. The mince should never really boil after the meat goes in.