As soon as the mixture bubbles and smokes all over, draw it to one side of the range where it will keep hot, but not quite boil; cover it closely, and let it stand five minutes. Warmed-over mutton becomes insipid when cooked too much.
Before the mince is put into the pan, toast the bread. Cut thick slices from a stale loaf, and trim off the crust. If you would have them look particularly nice, cut them round with a cake or biscuit-cutter. Toast to a light-brown, and keep hot until the mince is cooked.
Then lay the toast on a heated platter; butter the rounds well on both sides, and pour on each a tablespoonful of boiling water. Heap a great spoonful of the minced mutton on each piece.
The mince should not be a stiff paste, nor yet so soft as to run all over the dish. A cupful of gravy will be enough for three cupfuls of meat.
Some people fancy a little green pickle or chow chow chopped very fine and mixed in with the mince while cooking. Others think the dish improved by the addition of a teaspoonful of lemon-juice put in just before taking it from the fire.
Devilled Mutton.
Cut even slices of cold mutton, not too fat.
Stir together and melt in a clean frying-pan two tablespoonfuls of butter and one of currant or grape jelly.
When it hisses lay in the mutton and heat slowly—turning several times—for five minutes, or until the slices are soft and very hot, but not until they begin to crisp.
Take out the meat, lay on a warmed dish, cover and set over boiling water.