The following is a capital family dish: - Cut mutton into pieces about two inches square and half an inch thick; mix pepper, pounded allspice, and salt together; dip the pieces in this; sprinkle stale bread crumbs at the bottom of the dish; lay in the pieces, strewing the crumbs over each layer; put a piece of butter the size of a hen's egg at the top; add a wineglassful of water, and cover in, and bake in a moderate oven rather better than an hour. Take an onion, chop fine; a faggot of herbs; and add to it a little beef stock, or gravy; simmer for a quarter of an hour; raise the crust at one end, and pour in the liquor - not the thick part. (See 135.)