Chop the mutton fine, or else cut it up into very small thin shreds; and set this aside on a plate; put an ounce of butter, ditto of flour, and a little chopped shalot in a stewpan, and stir this over a very slow fire until it assumes the lightest-fawn colour; then moisten with a glass of port, ditto of Harvey, grated nutmeg and lemon-peel, pepper and salt; add the minced mutton; stir all together over the fire until quite hot, and serve with poached eggs on the top, and a border of potato croquets round the base.
Note.—Currant jelly may be added, if suited to taste.