2 or 3 pounds neck of mutton or lamb. cloves and peppercorns. A sprig of parsley with a bay leaf. 2 or 3 tablespoonfuls of dripping. Salt. 2 onions. 6 potatoes. 1 carrot. 1 pint of tomato purée.

Cut the meat into pieces two inches square, stir and brown in the hot dripping, add the onions, cut in pieces, with the spices and parsley and water to nearly cover the meat, and let simmer about two hours, then add the carrot, pared and sliced with a handy slicer (this gives a fluted edge), the salt, potatoes, cut in thick slices, and the tomato purée; let simmer very slowly, until the meat and vegetables are tender. Wrap the bay leaf, cloves, and peppercorns in the parsley, to remove all together. A piece of red pepper is preferable to the peppercorns. If more water be needed, add it cautiously, as a thin stew is not desirable. If lamb be used instead of mutton, the time of cooking should be shortened one half or more. Green peas, about a pint, are a pleasing addition to a lamb stew. The tomato may be omitted or not.