Cut into small pieces the lean of some cold MUTTON that has been underdone, and season it with pepper and salt. Take the bones and other trimmings, put them in a Sauce-pan with as much water as will cover them, and some sliced onions, and let them stew till you have drawn from them a good gravy. Having skimmed it well, strain the gravy into a stew-pan, and put the MUTTON into it. Have ready-boiled some carrots, turnips, potatoes and onions. Slice them and add to the meat and gravy. Set the pan on the fire and let it simmer till the meat is warmed through, but do not allow it to boil, as it has been once cooked already. Cover the bottom of the dish with slices of buttered toast. Lay the meat and vegetables upon it, and pour over them the gravy.
Tomatoes will be found an improvement.
If green peas or Lima beans are in season, you may boil them and put them to the hashed MUTTON, leaving out the other vegetables, or serving them up separately.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)