Take a loin of mutton, cut it into small chops, season it with ground pepper, allspice and salt; let it stand a night, and then fry it. Have good gravy well seasoned with flour, butter, ketchup, and pepper if necessary. Boil turnips and carrots, cut them small,, and add to the mutton, stewed in the gravy, with the yolks of hard boiled eggs and forcemeat balls. Some green pickles will be an improvement.

706. - Haricot Mutton-Another Way

Cut into chops the best end of the neck of mutton; fry them a light brown in fat made boiling-hot before the chops are put into it; some pieces cut from the neck will be the best, dredge them with flour; sprinkle them with pepper and salt, put in a stewpan three parts of a pint of water, an onion stuck with cloves, parsley, a few spring onions, and a bay-leaf; stew gently till the meat is nearly done, then add turnips and carrots cut small; fry a large onion cut in slices brown; add it to the gravy, which when just done must be thickened; take out the sweet herbs when the whole has stewed an hour, and serve.