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Gravy, to Make Mutton Like Venison

Let the mutton hang as long as it will keep sweet. The length of time will depend upon the weather. Cut a "high" snipe, or woodcock, into small pieces, being careful first to remove the bag from the entrails, and stew them gently in a pint and a half of unseasoned beef or mutton gravy. Strain, and pour it boiling hot over the mutton. Time, half an hour. Probable cost, variable. Sufficient for eight or ten persons.