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Cavalier's Broil

I moderate sized shoulder of mutton Salt and red pepper 3/4 pint (11/2 cups) pickled mushrooms Half roast or parboil the shoulder of mutton, then lift it on to a hot dish, score on both sides down to the bone, season well with salt and red pepper, and finish cooking it over the fire or in the oven.

Skim the fat from the gravy, and keep the dish which contains it quite hot to receive the joint again. Warm the mushrooms, chop one-half cupful of them and sprinkle them over the broil; when it is ready to be served arrange the remainder round it and serve immediately.

To make the pickled mushrooms: Take some small and round button mushrooms, throw them into cold water, and rub each separately with a piece of flannel dipped in salt to clean it; put them again into fresh cold water, and finally into a pan with a handful of fine salt scattered over them. Place over a moderate fire, having covered them close so that the steam may not escape, for fifteen minutes, or until they are hot and the water is drawn well out of them; drain and dry well; keep them covered up from the air until they are cold; then place them in clean glass bottles with a blade of mace, fill up with white wine vinegar, and add to each bottle a teaspoonful of olive oil. Cork and seal.