Take, if chicken, some of the white meat from the breast, and remove all skin and outside parts; if mutton, an underdone slice or two from the leg, saddle, or loin; mince it very finely; put it into a stewpan with a little very good strong gravy or beef tea, free from fat; flavor it, if liked, with a few herbs and spices, and simmer gently until quite hot, but not boiling; then thicken it with a little butter and flour, and season to taste with pepper and salt. Put this mince on a small dish, and serve on the top of a nicely-poached egg.