Ingredients. - Three pounds of the best end of the neck of mutton. One onion. Pepper and salt. One tablespoonful of flour. One pint of second stock. One carrot. One turnip. One dozen button onions.

Time required, about an hour and a half.

To make Haricot Mutton:

1. Take the best end of the neck of mutton and put it on a board.

2. Saw off the end of the rib-bone, leaving the cutlet-bone three inches in length.

8. Saw off the chine-bone, which lies at the back of the cutlets.

4. Joint each cutlet with a chopper.

5. Take a sharp knife and cut off each cutlet.

6. Beat each cutlet with a cutlet-bat to rather more than half an inch in thickness.

7. Trim the cutlet round, leaving about half an inch of the rib-bone bare.

8. Form the cutlets to a good shape.

N. B. - The trimmings of the cutlets should be put aside, as the fat may be clarified and used for dripping (see Lesson on " Frying ").

9. Take one onion, peel it, and cut it in slices.

10. Put the onion and the cutlets in a stewpan, with two ounces of butter.

11. Put the stewpan on a quick fire, to fry the cutlets a nice brown.

12. Watch and turn the cutlets when they have become a light-brown, so as to fry them the same color on both sides. Then remove them from the stewpan.

13. Pour off the grease from the stewpan, and leave the onion; then add one tablespoonful of four, and pour in, by degrees, one pint of second stock, and stir well until it boils.

14. Strain this sauce, and return the cutlets, with the sauce, into the stewpan.

15. "Wash one carrot, scrape it clean with a knife, and cut it in the shape of young carrots, or into fancy shapes, with a cutter.

16. Peel two turnips, and cut them in quarters.

17. Peel one dozen button onions very carefully, so as not to break them in pieces.

18. Put the stewpan on the fire, and let the meat stew gently for half an hour; then add the prepared vegetables, and let all simmer for half an hour.

19. After that time, take a fork and feel if the vegetables are quite tender.

20. For serving, arrange the cutlets in a circle on a hot dish, with the vegetables in the centre. Remove all grease from the sauce, and pour it round.

N. B. - The scrag end of the neck of mutton might be used instead of the best end, but care should be taken in cleansing it before use.