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Ragout of Mutton

11/2 pounds neck of mutton 1 tablespoon butter 11/2 tablespoons flour 1 chopped onion 1 carrot cut in dice 2 cups hot water 1 teaspoon salt 1/4 teaspoon pepper Sprig of parsley 1 bay leaf 1 whole clove 1/2 can peas Put butter in the frying pan; when melted, add flour and brown. Add carrot, onion and meat and cook until all are browned. Put in a kettle; add water, salt and pepper and the herbs, tied in a bouquet so that they can be removed. Cover and simmer for two hours, adding the peas ten minutes before serving and removing the herbs.

Neck of mutton