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Mutton, with Mushrooms

Peel four or five flap mushrooms, and wash, but drain well; take thin slices from an underdone leg of mutton, about a pound, season them with cayenne and pepper, a quarter of a grain of the former mixed with a salt-spoonful of the latter, and a tea-spoonful of salt; add a shredded onion, and a piece of garlic the size of a pea. Lay half the seasoned mutton into a pie-dish, and on it place the mushrooms, which should be large enough to take a piece of butter about a quarter of an ounce in weight. Fill the dish with the remainder of the mutton, put bits of butter over the top, and pour in a quarter of a pint of gravy from the roast or the boiling of the bone, to which a little pounded mace has been added. Cover with another dish, and bake slowly. Time, three-quarters of an hour to bake. Probable cost, 6d., exclusive of the meat. Sufficient for three persons.

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