1 tablespoonful of chopped green pepper. Salt. A grating of horseradish. 1 tablespoonful of chopped onion. 1/2 teaspoonful of lemon juice. 3 tablespoonfuls of butter. 1 1/2 cups of cooked mutton cut in thin slices. 3 tablespoonfuls of flour. 1 cup of brown stock. 1/2 cup of tomato pulp.

Prepare according to previous directions; reheat the mutton in the sauce over hot water and pour over cooked macaroni, blanched and drained. Let stand in the open oven long enough for the macaroni to become hot, then serve at once.