This is a favourite mode of disposing of cold mutton,
especially if it should happen to be underdone. . Cut it
into very small pieces, and mince. Take the bones and put
them in a stew-pan with the trimmings ; cover them with
water, put ,in a faggot of thyme, parsley, whole pepper,
and allspice ; cover down and simmer for three-quarters
of an hour. While the bones are stewing, fry an onion
brown in a little butter and flour ; put this into the stew-
pan with the gravy, stew gently twenty minutes, and strain ;
lay the mince in the stew-pan, pour over it the strained
gravy ; add a dessertspoonful of walnut catsup, or any pre-
ferred sauce, with seasoning; simmer until the meat is hot
through. Serve with sippets round the dish, and with a
poached egg in the centre of the mince, if you like.
 

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!