Required: The knuckle end of a cooked leg of mutton. One large onion. Two large carrots. Two large turnips. Two ounces of cooked macaroni. Two teaspoonfuls of chopped parsley. Four allspice. One pint of brown sauce.

One tablespoonful of Worcester sauce or ketchup. Salt and pepper. (Sufficient for four or more, according to joint.)

Trim the knuckle neatly. Wash and prepare the vegetables, cut the carrot and turnip into balls the size of large marbles. Cook them in boiling salted water until tender then drain them. Heat the sauce, put in the mutton; add the Worcester sauce, the allspice, and the grated onion. Cover the pan closely. Let it stand at the side of the fire for about an hour or until the meat is thoroughly heated, but on no account let it boil. Baste it frequently with the sauce.

When the knuckle is hot place it on a hot dish, put a paper frill on the shank-bone, strain the sauce round, and arrange alternate heaps of the vegetables and the macaroni, cut in inch lengths, as a border. Sprinkle the parsley over the macaroni.

Cost, without the joint, 9d.