Neck of Mutton Jugged and Marinated, Thickened with Blood

Bone a neck of mutton, remove all the sinews and fat and then cut it up into one and a quarter inch square pieces; lay them in a vessel to season with salt, pepper, nutmeg, sprigs of parsley, minced onions, oil, a little vinegar, bay leaf and thyme; let marinate for two hours, then drain and wipe off the pieces. Heat four ounces of butter in a saucepan, add to it the meat and fry them well, dredge in two spoonfuls of flour and moisten with one pint of red or white wine and stock (No. 194a) in a way that the meat is covered; add a garnished bunch of parsley and leave to cook for an hour and a half, putting in half an hour before serving, some small glazed white onions and cooked mushrooms. The meat being now well done and properly seasoned, take out the parsley and thicken the sauce either with some pig's or chicken's blood, then serve.