Cut the beef from the bones; break them up with a cleaver (see Adams' Illustrations); put them in a stewpan with onion, carrot, thyme, and two cloves; moisten with a quart of water, and boil gently until reduced to less than half; and when done, strain, remove all grease, and make this into rather less than half a pint of good sauce. Chop the beef fine; put it with the sauce in a stewpan, add a little grated lemon-peel, a very little nutmeg, and a tablespoonful of Harvey; stir over the fire until quite hot, and serve with poached eggs placed round the mince.