Take about four pounds of the neck, breast or loin of mutton; out it in chops about three inches square; put into a stew-pan three ounces of butter or good beef drippings. When hot, add a tablespoonful of browned flour, and the same of brown sugar; stir them all together; lay the meat evenly over the bottom of the pan and brown nicely on both sides; add pepper and salt to taste, and a little hot water, but not quite covering the meat; add three carrots, washed and scraped, and cut in pieces, about an inch long, two turnips ditto, and a bunch of parsley and thyme tied together; simmer slowly until the mutton is tender, which will be in about an hour; then add three potatoes, peeled, washed and cut in pieces. When the potatoes are done, if the gravy is not thick enough, add more browned flour, and serve all on a dish together, laying the pieces of meat around the dish with the vegetables in the centre. You may add an onion to this when you put in the carrots if you choose;

Mutton Haricot, No. 2

Four or five pounds of chops from the neck of mutton; season them with cayenne and black pepper, and salt; put them in a stew-pan, dredgo them well with flour, and add to them three carrots cut in slices, a chopped onion, a tablespoonful of browning, and a little water; stew slowly three or four hours, then add half a pint of stewed tomatoes, stew five minutes more and serve