Mince of Veal or Lamb. Maltese Cross
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.
1 small onion.
1 table-spoonful butter.
3 eggs well whipped.
Heat the gravy to a boil, add the milk, butter, seasoning, onion, lastly the eggs, and so soon as these are stirred in, the minced meat, previously salted and peppered. Let it get smoking hot, but it must not boil. Heap in the middle of a dish, and enclose with a fence of fried potato or fried triangles of bread.
If well cooked and seasoned, this is a savory entrée.