4 lb. of Shoulder, or best end of Neck of Mutton. I Onion. 3 or 4 Potatoes.

4 Carrots.

Some Sugar Loaf Cabbage. About a cup of Green Peas. Some Salt and Cayenne Pepper.

Put the mutton in a flat stewing-pot, let it fry a pale brown (but do not cook enough for eating) with the onion cut in slices; then cover the meat with layers of the vegetables cut in slices; add a cup of water. Cover the pot, and let it stew gently for two or three hours. This is a delicious dish.