RAGOUT OF COLD NECK OF MUTTON (Cold Meat Cookery)

Ingredients

• The remains of a cold neck or loin of mutton
• 2 oz butter
• a little flour
• 2 onions sliced
• 1/4 pint water
• 2 small carrots
• 2 turnips
• pepper and salt to taste

Instructions

1. Cut the mutton into small chops, and trim off the greater portion of the fat;
2. put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown;
3. then put in the meat.
4. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices;
5. season with pepper and salt, and stew till quite tender, which will be in about 3/4 hour.
6. When in season, green peas may be substituted for the carrots and turnips: they should be piled in the centre of the dish, and the chops laid round.