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Mutton, Loin of, Cooked Like Venison

A loin of mutton may be made to eat like venison by boiling down a woodcock or snipe which has hung so long as to be though too high for roasting, and using the gravy to moisten the mutton stew. The mutton should have been well kept. Take off the skin and some of the fat, bone, and put it into a stewpan with the gravy, and the same quantity of port wine, an onion, a few peppercorns, half a tea-spoonful of minced herbs, and a sprig of parsley. Stew very gently, and skim well; this must be done often and as long as any greasy particles remain on the surface. Serve very hot with red currant jelly. Time, about three hours. Probable cost, 10d. per pound.