16 Mutton Custard
Fill a buttered custard cup lightly with stale bread-crumbs (centre of
the loaf), and cooked mutton (chicken is more dainty), finely chopped.
Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the
mixture over the bread and meat. Bake in a pan of hot water, or cook on
the top of the stove, until the egg is lightly set. Do not allow the
water about the egg to boil. Janet M. Hill, in "Boston Cooking School