Roast a middling-sized saddle of mutton, and let it get cold, then cut
off all the meat, leaving the bone and flaps uncut, stand it on a strong
dish that will bear the oven; have ready some mashed potatoes rather
stiff with which build a wall round the bone and flaps, to shape it,
again like the saddle, mince the meat you have cut out very fine, put
two tablespoonfuls of chopped onions in a middling-sized stewpan, with
half an ounce of butter, fry them a very light brown, then add half a
tablespoonful of flour (mix well), a quart of brown sauce (No. 1), and
half a pint of stock, let it boil ten minutes, then add the mutton (mix
well), season with pepper, salt, and two tablespoonfuls of catsup, make
it quite hot, then add three yolks of eggs, stir well over the fire for
three minutes to set the eggs, put it into the saddle, egg all over with
a paste-brush, cover the top with bread-crumbs, melt a little butter,
which sprinkle over the bread-crumbs, put it in a moderate oven half an
hour, salamander a light brown, serve in the same dish, and pour the
following sauce round; put a pint of brown sauce in a stewpan, with half
a pint of broth, a spoonful of catsup, half a teaspoonful of sugar, and
the smallest piece of garlick imaginable scraped on the tip of a knife,
boil altogether five minutes, it is then ready. This dish may be made of
the remains of a saddle of mutton left from a previous dinner, by
procuring sufficient mutton for mincing, and is equally as good.