butter, 3 onions, 1 dessertspoonful of flour, 1/2 pint of good gravy,
pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful
of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery.
_Mode_.--Cut the cold mutton into moderate-sized chops, and take off the
fat; slice the onions, and fry them with the chops, in a little butter,
of a nice brown colour; stir in the flour, add the gravy, and let it
stew gently nearly an hour. In the mean time boil the vegetables until
_nearly_ tender, slice them, and add them to the mutton about 1/4 hour
before it is to be served. Season with pepper and salt, add the ketchup
and port wine, give one boil, and serve.
_Time_.--1 hour.
_Average cost_, exclusive of the cold meat, 9d.
_Seasonable_ at any time.
HASHED MUTTON.