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Mutton, Shabeloff

Cut the mutton left over from Saturday in half-inch pieces and place in a sautoire. Season with half teaspoon salt, half teaspoon paprika, pour in half gill sherry, lightly mix, cover pan and cook five minutes. Pour in a cream sauce. Mix well and cook fifteen minutes, then add tablespoon freshly grated horseradish; mix well two minutes. Pour in hot dish and serve.