Cut into small pieces the lean of some cold mutton that has been
underdone, and season it with pepper and salt. Take the bones and other
trimmings, put them into a sauce-pan with as much water as will cover
them, and some sliced onions, and let them stew till you have drawn
from them a good gravy. Having skimmed it well, strain the gravy into a
stew-pan, and put the mutton into it. Have ready-boiled some carrots,
turnips, potatoes and onions. Slice them, and add them to the meat and
gravy. Set the pan on hot coals, and let it simmer till the meat is
warmed through, but do not allow it to boil, as it has been once cooked
already. Cover the bottom of a dish with slices of buttered toast. Lay
the meat and vegetables upon it, and pour over them the gravy.
Tomatas will be found an improvement.
If green peas, or Lima beans are in season, you may boil them, and put
them to the hashed mutton; leaving out the other vegetables, or serving
them up separately.