Take the best end of a neck or loin of mutton; cut it into neat chops; cut four carrots, and as many turnips into slices; put on four quarts of water, with half the carrots and turnips, and a whole one of each, with a pound of dried green peas, which must be put to soak the night before; let it boil two hours, then take out the whole carrot and turnip; bruise and return them; put in the meat, and the rest of the carrot and turnip, some pepper and salt, and boil slowly three-quarters of an hour; a short time before serving, add an onion cut small and a head of celery.