Season the breast of MUTTON with salt, pepper, thyme and mace; let stew slowly with 1 onion and 2 cloves of garlic chopped. Add some chopped capers and mushrooms; cook until tender. Then thicken the Sauce with flour mixed with a glass of wine and boil up. Serve hot with baked turnips.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)