Cut into small pieces the lean of some cold mutton that has been
under-done, 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.