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MUTTON HACHIS (a la Portugaise)

Cut underdone slices from a cold roast leg, and again divide them into pieces about the size of a florin. Brown slightly in butter a little lean ham, a sliced carrot, and three shallots shredded finely, a bit of garlic, some sprigs of parsley, and a sprig of thyme, two cloves, and a blade of powdered mace. Moisten with two glassfuls of Madeira and a cup of good gravy or stock, and thicken the sauce with roux (a French preparation of butter and flour, similar to the English thickening of kneaded butter with flour); then boil, skim, and strain. Return the sauce to the stewpan, put in the meat, and make it hot, but it should not boil. Walnut or mushroom ketchup, or the liquor from onion pickle, are all allowable with hashed mutton. Time, ten minutes. Probable cost, 6d., exclusive of meat and wine.