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Mutton, Stewed

Take slices of half an inch thick, and without fat, from any roast joint, season them well with pepper, salt, a little shredded shallot, and mushroom powder, mixed together, and sprinkled over the meat. Put a pint of broth into a stewpan, lay in the meat with a couple of young carrots sliced, and a couple of small onions. Let the mutton stew until the carrots are tender; keep the lid of the stewpan closed. Put the meat in the centre of a hot dish, thicken the gravy with half an ounce of butter kneaded with a little flour, add any store sauce-Harvey's or any other preferred-and serve with dried rice round the dish. Time to stew meat, half an hour. Sufficient, a pound and a half of meat for four or more persons.