Remove all the fat, skin and gristle from some cold cooked mutton, chop it up very fine, and pour over Italian sauce in the proportion of one pint of sauce to every pound of meat. Warm up thoroughly, without boiling in a saucepan, over a clear fire. Turn it out onto a dish and garnish with poached eggs or pieces of fried bread, and serve very hot.

Neck Of Mutton, Brittany Style

Chop off the chine bones and scrags of two necks of mutton, trim them to a nice shape, and roast in a hot oven, keeping them well basted. Put one pint of white beans to soak in water over night, drain and put in a saucepan with fresh water, one ounce of butter and a lump of salt; boil until tender. As the beans will require much longer cooking than the mutton, they should be put over the fire some length of time before. Peel and thinly slice three large onions, put them in a stewpan with a lump of butter or clarified fat, and fry until nicely browned, dredge a small quantity of flour over, and pour in two breakfast cupfuls of clear gravy. Stir the sauce over the fire until it boils, put in the beans with a piece of glaze the size of a walnut, season to taste with salt and pepper, and stir until the glaze has dissolved. Place the mutton on a hot dish, pour the sauce around, and serve.

Stewed Neck Of Mutton, Duchess Style

Select a whole neck of mutton with the scrag end attached, weighing about three pounds, wash it well, sprinkle with flour and fry in a frying-pan until well browned. Put it in a saucepan with sufficient stock to cover, and add a carrot, two turnips and six small onions. Cover closely and cook slowly until the vegetables are thoroughly done; remove the vegetables, place them on a dish and keep warm. Continue to cook the mutton until done, which will take about four to five hours altogether. When done remove to a dish and keep hot. Let the gravy in the pan cool, remove the fat, and then reduce it quickly to about one pint; thicken with one tablespoonful of flour mixed smooth with two tablespoonfuls of stock. Put in the meat again and cook slowly for thirty minutes. Chop up the vegetables, put them into a saucepan with a little butter, toss over the fire until they are quite hot, and arrange on a dish in small piles around the mutton. Other cooked vegetables may be used as a garnish if desired.

Mutton On Skewers

Cut a leg or loin of mutton into small, equal-sized pieces, rub them over with finely-chopped onion, salt and pepper, lay them on a plate, place another on top, and leave them for a few hours. Cut a pound of tomatoes into halves, put them in a mortar and press them to extract the juice, which pass through a fine hair sieve. Place the pieces of meat on skewers, put them over a brisk fire and turn them often so as to brown evenly, basting them with the tomato juice. When they are cooked lay them on a hot dish, and serve very hot. If fresh tomatoes are not in season take about one teacupful of the liquor of canned ones, strain it through a fine hair sieve to free it of all pips, and mix it with one breakfast cupful of water.