Mutton or Lamb Réchauffé. ✠
Cut some slices of cold underdone mutton or lamb; put them in a frying-pan with enough gravy or broth to cover them. Or, if you have neither of them, make a gravy of butter, warm water, and catsup. Heat to boiling, and stir in pepper and a great spoonful of currant jelly. Send to table in a chafing-dish, with the gravy poured about the meat.