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MUTTON CHOPS (en Casserole)

Melt two table-spoonfuls of butter, add three slices of onion, and saute in it the chops cut from a shoulder of mutton. Place in a casserole a quarter of a cupful each of carrots, turnips, celery, and onion, lay the chops on top of the vegetables and add one cupful of stock or hot water. Cover and cook about one and a half hours, season with salt and pepper, add three potatoes cut in slices and parboiled, and more stock if necessary. Cover and cook until tender. Remove cover to brown the chops and potatoes. Serve from the casserole.