Required: Two pounds of the best end of neck of mutton. Three ounces each of onions, carrots, and turnips cut into dice. Two ounces of butter. A bunch of parsley, thyme, and marjoram. One pint of stock. One ounce of flour. Salt and pepper. A dust of castor sugar. (Sufficient for four to six.)

Cut the mutton into six cutlets, trimming off all but a narrow vein of fat, and chop the bones to within an inch of the meat. Put all the bones and trimmings into a pan with the stock and boil them gently while the vegetables are being prepared.

Melt the butter in a stewpan, put in the vegetables, fry them till slightly browned; then put in the meat and fry that also slightly brown. Lift the meat and vegetables out on a plate, draining them well as you do so.

Fillets of beef with mushrooms. For a small party this dish would be very suitable and easy to cook

Fillets of beef with mushrooms. For a small party this dish would be very suitable and easy to cook

Next fry the flour carefully, strain in the stock, and stir it over the fire till it boils. Now put back the meat and vegetables, add the herbs, seasoning, and a dust of castor sugar, and simmer these very gently for about one hour, or till the carrot is soft, skimming the surface frequently to remove all grease.

Serve the haricot mutton in a hot entree dish.

Note. - If preferred, after frying the various ingredients they can be put into a casserole, cooked in the oven, and served in the casserole.

Cost, 2s. 3d.