From:
The Thorough Good Cook
Entrees: 31. Minced Mutton
This is a favourite mode of disposing of cold
mutton, especially if it should happen to be
underdone. Cut it into very small pieces, and
mince. Take the bones and put them in a
stew-
pan with the trimmings; cover them with water, put ,in a
faggot of
thyme,
parsley, whole
pepper, and
allspice; cover down and simmer for three-quarters of an hour. While the
bones are stewing, fry an
onion brown in a little
butter and
flour; put this into the stew-pan with the
gravy, stew gently twenty minutes, and strain; lay the mince in the stew-pan, pour over it the strained gravy; add a dessertspoonful of
walnut catsup, or any preferred
sauce, with seasoning; simmer until the meat is hot through. Serve with
sippets round the dish, and with a poached
egg in the centre of the mince, if you like.