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Hashed Mutton

Cut cold mutton into very thin slices, and make a gravy by boiling the bones for two hours with a little onion, pepper and salt.

Strain this gravy and thicken it with a little flour, adding a small amount of tomato or mushroom gravy to flavor it, and a small piece of butter. When the gravy is of a proper consistency, put in the slices of mutton, and let it simmer slowly for ten minutes. Serve on a platter with parsley and sippets of bread.

Hashed Mutton.

Fry in a saucepan three small onions, and three small slices of bacon or ham, until they are brown; then add a little more than half a pint water, and thicken it with flour. Next strain it and add it to the meat with a little sauce; pepper and salt to the taste.

It will take about an hour to hash.