Take a couple of pounds of neck of mutton, and cut it into chops, or rather, little cutlets. Put a piece of mutton fat in a frying-pan, and just brown the cutlets without cooking them through. Put them into a saucepan. Next, cut up two carrots, one turnip, and one onion, and fry these in the frying-pan for a few minutes, till the edges begin to colour. Put these in the saucepan with the meat and about a pint of water, or, of course still better, stock, into the frying-pan, and stir it up and thicken slightly with a little white thickening (see No. 12), or a little flour and water (see No. 13). Pour this into the saucepan with the meat and vegetables, and let it stew (see No. 2) very gently for an hour. In serving, take out the cutlets and arrange them neatly in the centre of the dish. Make a border of the vegetables round them, and pour the gravy over the whole. A vegetable-dish is best. Do not add Worcester sauce or ketchup; season simply with a little pepper and salt. A teaspoonful of finely-chopped parsley may be sprinkled over the vegetables.