Recipe: Scalloped Mutton and Tomatoes

Over the bottom of an earthen baking-dish place a layer of bread crumbs, and over it alternate layers of cold ROAST MUTTON cut in thin slices, and tomatoes peeled and sliced; season each with salt, pepper and bits of butter, as laid in. The top layer should be of tomatoes, spread over with bread crumbs. Bake three-quarters of an hour, and serve immediately.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)