Ragoût of Mutton.
3 lbs. of mutton—lean and boneless—cut into strips four inches long by one inch wide.
1 cup of gravy, made of bones, etc.
A tablespoonful of walnut catsup.
Browned flour.
Salt and pepper.
1 slice of lemon.
Parsley.
A slice of ham or fat pork, cut small.
Dripping.
Fry the mutton to a nice brown, quickly, in the dripping. Lay in a saucepan, the chopped ham upon it, and cover with the gravy, highly seasoned. Stew slowly until very tender; take up, and keep hot, while you add the lemon to the gravy, with the catsup. Boil five minutes; strain, and return the gravy to the saucepan. Thicken, and put in the parsley minced fine. Boil up, and pour over the meat in a flat dish. Put sippets of fried bread around the edge of the dish.