The Book of Household Management by Mrs. Beeton

of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small carrots, 2 turnips, pepper and salt to taste. _Mode_.--Cut the mutton into small chops, and trim off the greater portion of the fat; put the butter into a stewpan, dredge in a little flour, add the sliced onions, and keep stirring till brown; then put in the meat. When this is quite brown, add the water, and the carrots and turnips, which should be cut into very thin slices; season with pepper and salt, and stew till quite tender, which will be in about 3/4 hour. 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. _Time_.--3/4 hour. _Average cost_, exclusive of the meat, 4d. _Seasonable_, with peas, from June to August. ROAST NECK OF MUTTON. [Illustration: NECK OF MUTTON 1-2. _Best end_. 2-3. _Scrag_.]