Cut (he best end of a neck of mutton into chops, one rib to each; trim off part of the fat, and the lower end of the chine bone; lay them in an iron fryingpan over a very smart fire, and fry them for a couple of minutes: if your fire is not sharp, the chops will be done before they are coloured: the intention of frying them is merely to give them a browning. Take them out of the fryingpan and lay them in a clean stew pan, (lined with thin slices of bacon,) just big enough to hold (hem without laying them one on another; put a tablespoonful of oatmeal and one of flour to the gravy the chops were fried in, with a pint and a half of boiling water: when it has boiled up for two minutes, pour it into the stewpan to the chops, with a large onion, half a carrot, and a couple of turnips, all cut into pieces, with half a teaspoonful of salt, and a quarter of a teaspoonful of ground black pepper; cover them close down, and let them simmer very gently on a slow fire till the chops are thoroughly tender*: this may take an hour and a half, or two hours: be very careful they are not stewed too much, so take one of the chops up with your fish slice and try it: when done, take them out and lay (hem round a dish big enough to hold them without laying them over each other, and leave a space in the middle to receive the carrots, turnip, etc. Have ready boiled two dozen round young onions, about as big as nutmegs, five ounces of carrots cut into slices, or shaped into balls as you please, and twelve ounces of turnips divided into pieces about as big as a nutmeg; have them drained dry, put them into a clean stewpan, and strain to them the gravy the cutlets were stewed in: when your carrots and turnips are hot, put them in the middle of the dish of chops, and serve up.

* If they are stewed too much they are spoiled, and no more fit to eat than meat that has been boiled down for gravy.

Observations

Rump steaks, veal cutlets, and beef tails, make excellent dishes dressed in the like manner.

How To Make Stews

Stewed Mutton Chops

Put them into a stewpan with water enough to cover them well, an onion cut in quarters, three corns of black pepper, and a litte salt; cover the pan close, and set it over a very slow fire for half an hour: lay them in a dish, and pour over them the liquor they were stewed in. Send up turnips with them, and caper sauce.

Irish Stew*

Cut a neck or breast of mutton into chops; slice a pound of potatoes to each pound of meat, and put in very little water, because the potatoes will supply enough; put in no herbs, but a bunch of thyme; cover it close, so that no steam can evaporate, and let it just simmer lor an hour and a half.

Observations

Two onions may be added to each pound of meat.

* In all stews and made dishes, take care the meat does not go to rags, by doing too fast.