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HARICOT MUTTON (a good family dish)

Take three pounds of the neck of mutton, divide it into cutlets, trim them neatly, and fry them in a little dripping till nicely browned, and with them three carrots, two turnips, and an onion, all sliced. Drain them from the fat, and put them into a saucepan. Pour over them a quart of water, which has been boiled in the pan in which the meat, etc., was fried, and thicken with a table-spoonful of flour, mixed smoothly with a little cold water. Skim carefully, and season with salt and pepper and a little ketchup, according to taste. Simmer for an hour. Serve with the meat in the middle of the dish, the vegetables round it, and the gravy poured over all. A few sippets of toasted bread may be placed at the bottom of the dish, or served as a garnish. A few haricot beans (see HARICOT BEANS, TO BOIL) are a great improvement. Probable cost, 2s. 10d. Sufficient for five or six persons.