Darioles of Cold Meat

1. 500 g (1 lb) minced meat.                                                         4. Yolks of 2 eggs.
2. 300 ml (1/2 pint) thick.                                                             5. Seasoning.
3. Brown gravy.


    Mix the meat with half the gravy and eggs, season well. Pour into small buttered pans and cover with a greased paper. Steam till set, not allowing the water to boil. Turn out on a hot dish; heat the rest of the gravy and pour round.