Hashed Mutton Plain

Cut up the mutton intended to be hashed into very thin small slices; shake a little flour, pepper, and salt over them, and throw them into a stewpan wherein has been boiling some finely-chopped onion with a little broth or water; season with pepper and salt, and a little Harvey; boil together for three minutes, and serve with sippets of dry toast round the dish. The bones, grilled, may be added.