Catsup, if mutton be used; made mustard for beef.
1 beaten egg for each cupful of potato.
Mash the potato while hot, beating very light with the butter and cream—lastly, the egg. Too much attention cannot be paid to this part of the work. Fill a buttered baking-dish, or scallop shells with the minced meat, seasoned with onion, pepper, salt and mustard or catsup, moisten with gravy, and cover with the mashed potato at least half an inch thick if your dish be large. Smooth this over and bake to a light brown. Just before you draw them from the oven glaze by putting a bit of butter on the top of each scallop.
Mince of Veal or Lamb.
1 cup gravy, well thickened.
The remains of cold roast meat—minced, but not very fine.
2 table-spoonfuls cream, or rich milk.
1 saltspoonful mace.
Pepper and salt to taste, with chopped parsley.