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Mutton Haricot

Remove the fat from the chops of a loin of mutton, put them into a fryingpan with two onions cut in slices, and fry until the meat is a light brown, put a little flour into a breakfast cupful of gravy to thicken it, pour it over the meat and cook slowly for about forty-five minutes. In the meantime put two carrots, two turnips, and a small head of celery into a saucepan of water and partly boil them; cut the vegetables in slices, add them to the pan with the meat and stew gently for twenty minutes longer; add two tablespoonfuls of mushroom catsup and one wineglassful of sherry wine, boil up quickly, pour it on to a dish, and serve.