Put a little butter or bacon fat in the frying-pan, sprinkle pepper and
salt over slices of cold mutton, and let them get hot very slowly. The
mutton must be frequently turned, and never allowed to fry. When turned
in the pan for the last time sprinkle a little chopped parsley on the
upper side; remove the slices carefully on to a hot dish, pour the fat
in the pan over, and serve.