MUTTON HASH
- Some cold mutton
- 1 heaping tablespoonful (1 oz.) butter
- 1 heaping tablespoonful (1 oz.) flour
- 1 celery stalk
- Bunch sweet herbs
- ½ pint (1 cup) stock
- 1 small onion
- 2 parsley sprigs
- Salt and pepper
- Some mashed potatoes
Melt the butter in an earthenware pan, and when quite hot, brown the onion sliced, then the flour; add the stock, which may be made by stewing the bones with one onion, carrot, turnip, and a blade of mace; when boiling, add the celery, herbs, parsley, pepper, and salt; simmer for half an hour, then add the mutton, taking care to remove the fat; allow this to simmer for half an hour.
Serve hot with mashed potatoes.