onions, 1 bunch of savoury herbs, pepper and salt to taste, 2 blades of
pounded mace or nutmeg, 2 tablespoonfuls of gravy, mashed potatoes.
_Mode_.--Mince an onion rather fine, and fry it a light-brown colour;
add the herbs and mutton, both of which should be also finely minced and
well mixed; season with pepper and salt, and a little pounded mace or
nutmeg, and moisten with the above proportion of gravy. Put a layer of
mashed potatoes at the bottom of a dish, then the mutton, and then
another layer of potatoes, and bake for about 1/2 hour.
_Time_.--1/2 hour. _Average cost_, exclusive of the meat, 4d.
_Seasonable_ at any time.
_Note_.--If there should be a large quantity of meat, use 2 onions
instead of 1.
BOILED BREAST OF MUTTON AND CAPER SAUCE.