3 lbs. loin mutton
3 tablespoonfuls Crisco
1 celery stalk
1/2 teaspoonful whole white peppers
1 bunch sweet herbs
Salt, pepper, and red pepper to taste
1 turnip
1 carrot
3 cloves
2 sprigs parsley
4 tablespoonfuls flour
12 button mushrooms
1 onion
Remove bone from mutton, rub with a little salt, pepper and red pepper
mixed together; roll up and tie in neat roll with tape; cut up celery,
onion, carrot and turnip, and lay them at bottom of saucepan with
herbs and parsley; lay mutton on top of these, and pour enough boiling
water to three parts cover it, and simmer slowly two hours; lift
mutton into roasting tin with a few tablespoonfuls of the gravy; set
in hot oven until brown; strain gravy and skim off fat, melt Crisco in
saucepan, add flour, then add gravy gradually, seasoning of salt and
pepper, mushrooms, and boil eight minutes. Set mutton on hot platter
with mushrooms round, and gravy strained over.