Any LAMB that remains after a meal may be minced by chopping it fine or putting it through the food chopper. If it is then heated, moistened well with water or stock, and thickened slightly, it makes an excellent preparation to serve on toast.
After mincing lean pieces of left-over LAMB until they are very fine, put them in a buttered frying pan. Dredge the meat well with flour and allow it to brown slightly. Add enough water or stock to moisten well. Season with salt and pepper, cook until the flour has thickened, and then serve on toast.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)