Take some slices of cold mutton, about one-quarter of a pound, free them entirely from fat, gristle and outside parts, and mince them very finely; melt a small piece of butter in a saucepan, and stir into it a tablespoonful of flour; keep stirring till it gets brown, then add half a pint of good stock, some powdered sweet herbs, pepper and salt to taste, and the minced meat; keep on stirring till the mixture is quite hot, add a little chopped parsley, then work into the mixture the yolks of one or two eggs beaten up with a little iemon-juice. Serve within a wall of mashed potatoes, or rice plainly boiled or dressed with tomato sauce.