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Lamb, Neck of, Stewed

Joint a neck of lamb, and put it in a stewpan with a carrot, turnip, and onion sliced; add sufficient stock made from mutton bones to just cover it, or the liquor from boiled mutton will do. Put in a table-spoonful of chopped capers, and an ounce of rice, cover, and cook an hour and a half or thereabouts very gently. Put the meat and vegetables in a dish, boil the gravy quickly, add a little brown roux (see ROUX, BROWN) and seasoning; boil up again, and pour it over the meat. Probable cost, 10d. or 11d. per pound.