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MUTTON AND TOMATOES (au Gratin)

A shallow pie-dish, or better still a flat dish, should be buttered and sprinkled with bread-crumbs and grated cheese, seasoned with cayenne and a hint of nutmeg. Then put in a layer of sliced tomatoes, quite ripe, skinned and scalded; next some slices of cooked mutton, rather thin and underdone. Add more cheese and seasoning, then moisten with a little brown stock, cover with bread-crumbs and grated cheese, and bake for a few minutes in the oven until slightly browned.