Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in butter, stir in a dessertspoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately. Time.5 to 7 minutes.

The restaurant which Hutcheson had indicated was, I found, situated about half-way up Westbourne Grove, nearly opposite Whiteley's, a small place where confectionery and sweets were displayed in the window, together with long-necked flasks of Italian chianti, chump-chops, small joints and tomatoes.