Required: Twelve neck chops. One ounce of dripping. Two onions.

One and a half pints of stock. Three pounds of new potatoes. Cooked peas. A little flour.

Dust the chops with a little flour, melt the dripping in a saucepan, put in the chops, fry them a pale brown, and slice and fry the onions.

Add the stock, put on the lid, and simmer the contents of the saucepan gently for one and a half hours.

Wash and scrape the new potatoes, put them into boiling salted water and parboil- that is, about half cook them. Next drain off the water, and if the potatoes are large halve them. Lay them on the top of the meat and cook them till they are tender.

Put a good ring of peas round the edge of the hot dish, place the meat in the centre, with the potatoes on the top and pour the gravy over the dish.

Note. Lamb can be used instead of mutton, but in that case add three mint leaves. Cabbage, spinach, or any kind of beans can be used instead of the peas.

Cost, 3s. 8d.