(Simple).

Take some nice rib chops; trim off all but very little fat; flour them, lay them in a stewpan and brown them well and quickly, taking care that they do not burn; cut up a carrot and a turnip into neat pieces, and a large onion; put them in with the chops, a teaspoonful of salt, quarter one of pepper, and water enough to cover them, no more; let them simmer very gently two hours and a half; skim carefully to remove all grease. Take up the chops; arrange them on a dish round a mound of neatly-cut string beans; arrange the carrot and turnip neatly round the chops and put them to keep hot, while you stir a dessert-spoonful of brown thickening if you have it (see recipe for Roux or Brown Thickening) into the gravy (or else use butter and brown flour). Let it boil; taste for seasoning, and strain it over the meat and vegetables.