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Mutton, Haricot

Take about three pounds of best end of neck of mutton, trim off some of the fat, and cut the meat into rather thin chops; fry them in a little fat to a pale brown. Cut a large carrot and turnip into dice and an onion into slices, and fry them in the same fat, but do not let them brown. Lay the mutton at the bottom of a stewpan, then the vegetables, and pour over them just sufficient boiling stock to cover the whole. Let it boil up once, skim well, and simmer for an hour; add a little ketchup, pepper and salt to taste, and serve. (See also HARICOT MUTTON.)