This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1 1/2 pounds cold cooked mutton 3 cups (1 1/2) stock or water 1 carrot, diced 1 turnip, diced 3 potatoes, diced 1 onion, diced
4 tablespoons (2 ozs.) butter substitute 4 tablespoons (1 oz.) flour 1 bunch herbs 1 teaspoon salt 1/2aspoon pepper
This dish can be made with fresh meat just as well as with cooked. Cut meat into fairly thick slices, trimming off all but a tiny piece of fat. Put all bones and rough pieces of meat into a saucepan with stock or water, and let them simmer while vegetables are being prepared. Put vegetables into plenty of boiling salted water, cook until tender, and drain well. Melt butter substitute in a pan, put in carrot, turnip, and onion, and fry until slightly browned, lift them out, and put them in a fireproof dish. Sprinkle flour into fat, and brown carefully, add two cups of stock and stir until boiling. Strain it into fireproof dish, add herbs, cover with lid, and simmer ten minutes. Add meat, potatoes, and seasonings, remove herbs, make meat very hot, and serve hot in the same dish.
If liked, one cup cooked beans may be added.