Cut slices of rare mutton and put on to stew in a little water; when nearly done put in—
1 teacup of sweet pickle vinegar.
3 large spoonfuls jelly.
A little salt.
1 teaspoonful mustard.
½ teacup of walnut catsup.
Butter size of an egg.
Stew slowly a short time.—Mrs. F. D.
Mutton Stew.
Slice cold mutton or lamb, lay it in a baking dish; put in—