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1138. Meat Cookery. 1139. Beef Minced. Cut into small dice remains of cold beef: the gravy reserved from it on the first day of it being served should be put in the stewpan, with the addition of warm water, some mace, sliced shalot, salt, and black pepper. Let the whole simmer gently for an hour, A few minutes before it is served, take out the meat and dish it, add to the gravy some walnut ketchup, and a little lemon juice or walnut pickle. Boil up the gravy once more, and, when hot, pour it over the meat. Serve it with bread sippets. 1140. Beef with Mashed Potatoes. Mash some potatoes with hot milk, the yolk of an egg, some butter and salt. Slice the cold beef and lay it at the bottom of a pie-dish, adding to it some sliced shalot, pepper, salt, and a little beef gravy; cover the whole with a thick paste of potatoes, making the crust to rise in the centre above the edges of the dish. Score the potato crust with the point of a knife in squares of equal sizes. Put the dish before a fire in a Dutch oven, and brown it on all sides; by the time it is coloured, the meat and potatoes will be sufficiently done.