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Haricot

2 lbs. best end neck of mutton 2 ozs. (4 tablespoonfuls) butter or drippings 6 diced onions I tablespoonful flour I bunch herbs Salt and pepper to taste 1/2 pint (1 cup) cooked peas or beans 2 boiled carrots 2 boiled turnips I tablespoonful mushroom catchup Water Trim off some of the fat, remove all the unnecessary bone, cut the mutton into rather thin chops, and put them into a frying-pan with the butter or drippings. Fry them a pale brown, but do not cook them enough for eating. Take up the mutton and put it in the bottom of a stewpan. Fry the onions slightly in the same fat as the mutton was browned in, but do not allow them to take any color. Sprinkle the flour over the meat, add the onions, drained, cover with cold water, and bring to the boil, occasionally skimming; then put in the herbs and simmer for two hours. Add the carrots and turnips cut in slices, the peas or beans, catchup, and seasonings.