Minced Mutton and Eggs.
Mince the cold mutton. Have ready warmed a cupful of gravy, left from yesterday, or made from the bones of the roast. Season the meat well and stir into this, but do not cook it as yet. Strew the bottom of a buttered bake-dish thickly with dry crumbs; pour the mince upon it; cover with crumbs, and set in the oven, covered, until bubbling hot. Then break enough eggs over the top to cover the mince well; stick bits of butter here and there, pepper and salt, and bake quickly until well “set.” Serve in the bake-dish.