A Mutton Stew.
Cut slices of cold mutton half an inch thick, trim away fat and skin and divide the lean meat into neat squares about an inch across.
Drop a piece of onion as large as a hickory-nut in a cupful of water and boil fifteen minutes. Strain the water through a bit of muslin, squeezing the onion hard to extract the flavor. Allow this cupful of water to two cupfuls of meat. If you have less mutton use less water; if more increase the quantity of liquid.
Pour the water into a clean saucepan and when it boils add two full tablespoonfuls of butter cut into bits and rolled over and over in browned flour until no more will adhere to the butter.
Stir this in with a little pepper and salt, a pinch of mace and a teaspoonful of lemon-juice. Boil up once and drop in the meat. Cover closely and let it simmer at one side of the stove, almost, but never quite boiling, for ten minutes.
Turn into a deep dish and serve very hot.