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Hare, Mutton Gravy For

Cut a pound of the scrag of mutton in pieces; brown them in a little butter, and pour over them a pint and a half of boiling water. Let the gravy boil up, add two cloves, half an inch of cinnamon, a pinch of mixed herbs, with pepper and salt. Simmer gently an hour or more. Strain the gravy, free it from fat, thicken it, add a gill of port, and serve in a tureen.