• 1¼ lb. cold cooked lamb
• 2 lb. potatoes
• ½ oz.

Cook the potatoes and drain well. Mash them with the butter, egg yolk, pepper and salt. Well grease a loose-bottomed cake-tin and cover well with fine brown breadcrumbs. Carefully and evenly line the sides and the bottom with the mashed potato, leaving a hole in the centre (the nest). Smooth the top edge of the potato with a knife, then rough up with a fork and brush with egg or milk. Bake in a