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Mutton, Loin of, Stewed, with Pickles

Having roasted a loin of mutton until nearly done, cut off from three to four pounds of the chump end, and pare the fat to within an eighth of an inch. Put three large mushrooms into a stewpan with half a pint of mutton gravy, and stew them for a few minutes; then put in the meat, and add a tea-spoonful of soy, two of chutney, a table-spoonful of shallot vinegar, and a quarter of a pint or more of mixed pickles; add of salt and cayenne about half a grain. While stewing, keep the mutton well moistened with the gravy; remove the fat before serving, and send to table very hot. Time, an hour and a half to stew underdone mutton. Sufficient for four persons.