Mince the meat finely with a knife, or mincing machine (the flavour is nicer if a knife is used).
Mix with sufficient gravy to moisten the meat, and stir over the fire until hot; but do not let the gravy boil.
Serve with a border of boiled rice, or mashed potatoes round it.
If veal or chicken is minced, squeeze in a few drops of lemon juice, and serve with sliced lemon.
A little cooked ham should be added to these minces, to give them flavour; minced beef is improved by the addition of a few oysters.