Mince the meat and make it hot in a saucepan, with enough gravy to moisten it, adding pepper and salt to taste.
Poach the eggs nicely, and fry or toast the bread (fried bread is best).
Put the slices of fried bread on a hot dish; cover each piece with the minced meat, and lay an egg on each.
Pour the gravy and mushrooms round, and serve very hot.
As a decoration, a tiny pinch of finely-chopped parsley might be put on the top of each egg.
Sheep's Head Moulded.
- Ingredients—1 sheep's head.
- 2 hard-boiled eggs.
- Pepper and salt.
Method.—Clean, and then boil the head until the flesh will leave the bones easily.
Take out all the bones; cut the meat into pieces an inch in size, and season them well with pepper and salt.
Cut the eggs into slices, and place them round the top of a cake-tin or basin.