Mutton Stew
Cut slices of rare mutton and put on to stew in a little water; when nearly done put in- 1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. 1 teaspoonful mustard. 1/2 teacup of walnut catsup. Butter size of an egg. Stew slowly a short time.--Mrs. F. D.
Mutton Stew.
Slice cold mutton or lamb, lay it in a baking dish; put in- 1 teaspoonful black pepper. 1 teaspoonful red pepper. 1 teaspoonful celery-seed, pounded. Rather more than 1 teaspoonful each of pounded cloves, cin namon and mace. 1 teacup of yellow pickle vinegar. 1 glassful wine. Slice up a little yellow pickled cucumber, sugar to taste, one quarter, pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used.
In preparing this dish put a layer of the meat and seasonings alternately. The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine.--Mrs. C.