Home › Meats and Poultry › Mutton Chops en Casserole

Mutton Chops en Casserole

Melt two tablespoons of butter, add three slices of onion, and saute in it the chops cut from a shoulder of mutton.

Place in a casserole one-quarter cup each of carrots, turnips, celery and onion, lay the chops on top of the vegetables and add one cup of stock or hot water. Cover and cook about one and one-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.