Neck of mutton

1 tablespoon butter or drippings

2 onions

6 parboiled potatoes

1 carrot

Salt and pepper

Cut the meat into pieces two inches square, brown in the butter; add water to cover the meat and the onions sliced. Cover closely and simmer two hours. Add more water if necessary, parboiled potatoes cut in half, a sliced carrot and seasoning. Cover and cook one hour longer; let the potatoes be soft but not broken. Thicken as desired.

A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavor.