Chop sufficient cold boiled mutton to make one pint; mash fine three
anchovies. Put two tablespoonfuls of butter into a saucepan, add one
sliced onion, cook until the onion is soft and yellow, add a clove of
garlic mashed, add to this the anchovies and a half pint of stock; simmer
gently for fifteen minutes, and press through a sieve. Add a tablespoonful
of capers, two or three leaves of mint that have been bruised, and the
mutton chopped fine. Heat over boiling water for fifteen minutes, and
serve on squares of toasted bread. This may be served plain or the top of
each piece may be capped with a carefully poached egg.