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Mutton, Casserole of, Plain

The remains of an underdone leg of mutton cut into small neat slices, and seasoned appropriately, may be boiled in a basin with a lining of suet-crust, or in "plain casserole," which is in a mould thickly lined with mashed potatoes. The mould should be very well buttered, and then filled with the meat, moistened with some thick meat-gravy, and finally covered with more mashed potatoes. Turn out on a dish, and have ready some more gravy to serve with it. Bake for half an hour.