Mutton Hashed Venison Fashion

For this purpose the roast mutton should be cut in rather larger and thicker slices; flour and season them over with pepper and salt, and set them aside on a plate; next, put some chopped shalot in a stewpan with a dessert-spoonful of Oude sauce, a piece of glaze the size of a walnut, two glasses of port wine, a little Harvey, and a large tablespoonful of currant jelly; add the prepared mutton; boil together for five minutes, and serve hot, with French beans in a separate dish, when in season. When hashed mutton prepared as herein indicated is made with four-year-old mutton, it is equal to venison.