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.
Minced Mutton on Toast.
Trim off skin and fat from slices of cold mutton and mince in a chopping-tray. Season with pepper and salt.
Into a clean frying-pan, pour a cupful of mutton-gravy which has been skimmed well, mixed with a little hot water and strained through a bit of coarse muslin.
When this boils, wet a teaspoonful of browned flour with three tablespoonfuls of cold water, and a teaspoonful of tomato or walnut catsup, or half a teaspoonful of Worcestershire sauce. Rub out all the lumps and stir into the gravy in the frying-pan. Boil up once well before putting in the mutton.