Scalloped Mutton with 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 without delay.