This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Cut two pounds of lean neck of mutton into small pieces.
Chop up two medium-sized onions and fry them in an ounce and a half of butter or fat until lightly browned. Now add the meat and fry quickly for a few minutes, stirring continually. Add two pounds of sliced tomatoes, a small piece of red chili finely minced, and pepper and salt to taste.
Place in a saucepan with enough water to not quite cover the mixture. Cover the pot closely and cook gently for about two hours. Just before serving add a little sugar to the stew.
 
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