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Invalid's Cutlet

Get a cutlet from the loin or neck of well-fed, fat mutton, but cut away all the fat, and leave nothing but the lean, which put into a stewpan, with just enough water to cover it, and a very little salt. Stew gently, and add a small quantity of celery cut into thin shavings. Carefully skim off any fat that may appear on the top, and when it has stewed about two hours without boiling, the meat will be easy of digestion. Add pepper and salt to taste. Time to stew celery, thirty to thirty-five minutes.