This is my economical dish, par excel-lence, and very much it is liked every time I use it. Take the remains of a saddle of mutton, of the previous day, cut out all the meat close to the bone, leaving about one inch wide on the outside, cut it with a portion of the fat, into small dice; then put a spoonful of chopped onions in a stewpan, with a little butter; fry one minute, add the meat, with a table-spoonful of flour, season rather high with salt, pepper, and a little grated nutmeg; stir round, and moisten with a gill or a little more of broth, add a bay-leaf, put it on the stove for ten minutes, add two yolks of eggs, stir till rather thick, make about two pounds of mashed pota- toes firm enough to roll, put the saddle-bone in the middle of the dish, and with the potatoes form an edging round the saddle, so as to give the shape of one, leaving the middle empty; fill it with your mince meat, which ought to be enough to do so; if you should not have enough with the remains of the saddle, the remains of any other joint of mutton may be used; egg all over, sprinkle breadcrumbs around, put in rather a hot oven, to get a nice yellow color, poach six eggs, and place on the top, and serve brown gravy round; white or brown sauce, if at hand, is an improvement. You may easily fancy the economy of this well-looking and good dish; the remains of a leg, shoulder, loin, neck of mutton, and lamb, may be dressed the same way, keeping their shape of course.