1/2 pint mashed potatoes.
1/2 pint of stock or milk.
1-1/2 tablespoonfuls of butter.
1 heaping teaspoonful of flour.
1-1/4 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1/2 teaspoonful of onion juice.
1 gill of grated bread crumbs.
Almost any kind of cold cooked meat may be used; preferably veal, mutton, or lamb. Season it with half a teaspoonful of salt, half the pepper, and all the onion juice. Put one tablespoonful of butter in a small frying-pan and set on the fire. When hot, add the flour, and stir until brown; then draw the pan back and gradually add the stock or milk, stirring all the time. Season with half a teaspoonful of salt and the remaining pepper. Put the meat in this sauce. Divide the mixture into six parts and put each part into a little baking-dish or shell. Season the mashed potatoes with one fourth of a teaspoonful of salt and spread it over the little dishes. Sprinkle the crumbs over these and dot with the half tablespoonful of butter. Bake in a moderately hot oven for fifteen minutes, and serve at once.
Two potatoes of medium size will make the half-pint of mashed potatoes. If you have cold mashed potatoes on hand, use them. The crumbs may be omitted.