1 1/2 pounds neck of mutton 1 tablespoon butter 1 1/2 tablespoons flour 1 chopped onion

1 carrot cut in dice

2 cups hot water

1 teaspoon salt 1/4 teaspoon pepper Sprig of parsley 1 bay leaf 1 whole clove 1/2 can peas

Put butter in the frying pan; when melted, add flour and brown. Add carrot, onion and meat and cook until all are browned. Put in a kettle; add water, salt and pepper and the herbs, tied in a bouquet so that they can be removed. Cover and simmer for two hours, adding the peas ten minutes before serving and removing the herbs.