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Deviled Mutton

Cut some cold mutton into thick slices trimming off most of the fat, gash it across in several places with a sharp knife; mix a coffeespoonful of cayenne pepper with one tablespoonful of black pepper and rub the mixture well over the slices of mutton; lay them on a gridiron and broil over a clear fire, turning when done on one side. Put one-half teacupful of roast-meat gravy into a small saucepan with an equal quantity of sherry wine, one-half tablespoonful each of Worcestershire and anchovy sauce, or the strained juice of half a lemon and a small quantity of finely-shredded lemon peel. Place the sauce over the fire until it boils, arrange the pieces of broiled meat on a hot dish, pour the sauce over, garnish with fried parsley, and serve. It will be found an improvement if the gravy can be slightly flavored with onion.