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Oxford John Mutton

(England.) This is an old way of cold meat cookery. Melt some butter; add some thinly cut slices of under-done mutton, shaped in circles as large as an egg. Season with salt, pepper, onion juice, parsley, thyme, and a blade of mace. Stir it well, and when brown, add 1 cup of good stock or gravy, free from fat, then a spoonful of currant jelly, and a spoonful of flour, blended with as much butter. Stir five minutes more and serve hot.