Cut half a dozen lean chops from the neck of mutton; flour them and lay them in a saucepan or stewpan with two onions cut in slices, and a teaspoonful of butter; put them over a quick fire and let all brown lightly, stirring occasionally to prevent burning; when the onions are a light brown pour in a pint of cold water. Skim off the fat that will rise to the top; put in a good teaspoonful of salt, a level saltspoonful of white pepper, and set the saucepan where it will simmer very gently; when it has been simmering an hour and a half, skim it carefully; put in a teaspoonful of Worcestershire sauce, and taste if the gravy is well seasoned. Then put in half a dozen large (or more if small) potatoes cut in half; cover closely and simmer another hour. The potatoes do not require to be covered with the gravy, they simply steam over the meat; sufficient good rich gravy for the meat is all that is necessary; to cover the potatoes with liquid, as is often done, is to make a quantity of broth, but no gravy.

Arrange the chops in the centre of a dish, the potatoes round, and pour the gravy over all.