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Mutton, Devilled

Take three-quarters of a pound of cord cooked mutton, rather underdone, cut it into neat slices, spread them on both sides with a little made mustard, and sprinkle them with a seasoning of white pepper and salt, and a little cayenne. Put them on a gridiron, and broil over a clear fire for three or four minutes, then turn and broil on the other side. Put them on a very hot dish; heat a quarter of a pint of mush-room ketchup, pour it round the meat, and serve.