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Mutton, Minced, with Red Cabbage

Mince the remains of cold roast mutton, and flavour with chopped onion, pepper and salt. Make a little good thickened gravy, put in the meat, and let it simmer very slowly for twenty minutes. Arrange in the centre of a dish, with a few sippets on top and red cabbage round as a border. To cook the cabbage it should be put into boiling salted water, and boiled for half an hour, then drained, chopped up, and fried in a little butter till tender, then well peppered.