Required: About a pound of cold mutton. Quarter of a pint of carrot cut in balls. Quarter of a pint of potatoes cut in balls. Two ounces of butter. One ounce of flour. One pint of stock. Half a teaspoonful of vinegar. One tablespoonful of ketchup or Harvey sauce. One carrot and onion. Salt and pepper.
Wash and prepare two or more carrots and potatoes, then with a small round vegetable cutter scoop out neat balls; if no cutter is available, cut the carrot and potato into neat dice. Boil them until tender in salted water.
Slice the onion and carrot. Melt the butter in a saucepan, put in the onion and carrot, and fry them a good brown, sprinkle in the flour, and fry that also. Add the vinegar, stir over the fire for a minute or two, then strain in the stock, and stir until it boils. Season this sauce c are fully, adding Har-vey sauce.
Put the mutton in a casserole, strain the sauce over it, add the potato and carrot balls. Put the casserole in the oven, and let the meat heat through very gently. Serve it in the casserole.