Mutton Rechauffe Made In Chafing Dish

To a pint of thin slices of cold mutton, neatly trimmed, add the juice of half a lemon, a teaspoonful of onion juice, a tablespoonful of fine-chopped parsley, half a cup of cold stock (that in which the mutton was cooked will do), and a teaspoonful of Worcestershire sauce; let the meat stand two or three hours. Make in the blazer a cup and a half of rather thick sauce; add the meat and such liquid as has not been absorbed, salt and pepper, and a teaspoonful of capers or fine-chopped cucumber pickles. Let stand over hot water until very hot. Serve on toast, or with mashed potato cakes, sautéd in a second blazer.