The Book of Household Management by Mrs. Beeton

butter, 3 onions, 1 dessertspoonful of flour, 1/2 pint of good gravy, pepper and salt to taste, 2 tablespoonfuls of port wine, 1 tablespoonful of mushroom ketchup, 2 carrots, 2 turnips, 1 head of celery. _Mode_.--Cut the cold mutton into moderate-sized chops, and take off the fat; slice the onions, and fry them with the chops, in a little butter, of a nice brown colour; stir in the flour, add the gravy, and let it stew gently nearly an hour. In the mean time boil the vegetables until _nearly_ tender, slice them, and add them to the mutton about 1/4 hour before it is to be served. Season with pepper and salt, add the ketchup and port wine, give one boil, and serve. _Time_.--1 hour. _Average cost_, exclusive of the cold meat, 9d. _Seasonable_ at any time. HASHED MUTTON.