The Epicure's Almanac or Diary of Good Living
September 7th : HASHED MUTTON A LA TOMATE
The meat having been cut off over night, and covered with flour, let the bones be broken, and put into a saucepan early the next morning, with plenty of water, and an onion that has been boiled in three waters; let your liquor evaporate till you have about half a pint of good strong gravy, which must be carefully skimmed when cold.
Twenty minutes before your dinner hour, strain the gravy from the bones, and break into it four or six tomatas, having taken away their stalks ; set this on the fire, and five minutes before you mean to serve up put the slices of mutton into the saucepan, with a salt spoonful of salt, and a third of that quantity of Cayenne.
It will thus be seen that a more profitable or palatable joint than a leg of mutton cannot well be desired in a small family, or for a batchelor's consumption, particularly if the foregoing directions meet proper attention.