Chop an onion and put it into a stewpan with a lump of butter and fry till nicely browned, then mix in a heaped tablespoonful of flour and stir in about one-half pint of clear stock, a tablespoonful of vinegar, salt and pepper to taste, and a small quantity of mixed spices. Stir the sauce over the fire until boiling, then strain it through a gravy strainer and leave until cold. Cut some cold mutton into thin slices, trim off the skin, and most of the fat; put them into a stewpan with a few slices of pickled gherkins, pour in the sauce and heat gradually over a slow fire. When ready turn the hash on to a hot dish, garnish it with sippets of toast or croutons of bread fried a golden brown in butter, and serve with a dish of mashed potatoes.

Hashed Mutton And Fried Eggs

Cut some cold mutton into nicely-shaped pieces, removing the fat and brown skin; put them in a stewpan with some well-seasoned gravy and warm. When very hot stir some canned or freshly-peeled tomatoes in with them, place the hash on a hot dish, garnish around with fried eggs and small croutons of bread that have been fried in butter, and serve.

Hashed Mutton, Zingara Style

Chop up two onions and fry them in a saucepan with an ounce of butter for three minutes; add one and one-half pounds of hashed mutton, and one-fourth the quantity of hashed cooked potatoes. Season with salt and pepper to taste, adding a little nutmeg if desired; put in also two raw tomatoes cut up, one tablespoonful of chopped parsley and a crushed clove of garlic; also a gill each of Spanish sauce and broth. Mix all together and cook for twenty minutes, then serve with a little chopped parsley sprinkled over the whole.

Roasted Haunch Of Mutton

Select a haunch of mutton that has been hanging for about two weeks, remove all the skin that covers the fat, take out the shank bone, cover it with well buttered paper, and put it in a hot oven to roast. Baste frequently, and when it has been cooking for about two hours, take off the paper to allow the meat to brown; dust it over with salt, a little flour, and baste with butter. When quite done place it on a dish, put a paper frill on the shank bone, pour over one wineglassful of sherry wine mixed with some gravy, and serve with red currant jelly sauce.

Stewed Sheep's Hearts

Wash and dry the desired quantity of hearts, make a stuffing with sifted breadcrumbs, two-thirds the quantity of beef suet, a tablespoonful of flour, a small quantity of chopped parsley and sweet herbs, grated lemon peel and nutmeg, and a sprinkling of salt and pepper. Stuff the hearts with this mixture, dip them in milk, roll them in flour, place them in a saucepan broad end downward with a piece of butter and fry until brown all over; then pour in one pint of stock, and simmer until the hearts are tender, which will take about one hour and a half. Remove the hearts, drain, and place them on a dish, keeping them hot while the gravy is being prepared. Skim the fat off the gravy, thicken it with a small quantity of flour, mix with it one wine-glassful of claret and one tablespoonful of powdered sugar, pour it over the hearts, and serve them with currant jelly.

Irish Stew

The best description of this would be a neck of mutton, onions and potatoes, stewed, the potatoes being the only Irish ingredient in the stew; for Irish stew is not a national Irish dish in spite of its name. A good recipe for it is as follows: Cut two and one-half pounds of loin of mutton into fairly thick chops, and cut off the square ends of the bones. Peel a large quantity of potatoes and cut them into slices, also peel about one pound of onions. Put the chops and vegetables in layers, moisten to their height in cold water, set the saucepan on the fire until the liquor commences to boil, then move it to the side and keep it simmering gently for two hours or so. When the meat is tender, take it out and pile the potatoes, which should be thick, in the center, arrange the chops around the pile, garnish the dish with whole boiled potatoes and a few button mushrooms, and serve hot.