Cut up about two pounds of neck of mutton (either the middle or scrag end) and trim off the superfluous fat. Coat a stewpan with some clarified dripping and put in the onions, cut into rather thick slices, and the meat, and fry without browning for a quarter of an hour; then remove the meat and stir in the flour, and when mixed with the fat in the pan add about a pint of warm water; replace the meat, cover the stew-pan and put it into a moderately hot oven. Cut up some potatoes (about two pounds) into quarters, and two carrots, two turnips and a stick of celery into rather large dice-shaped pieces, and after the stew has cooked for an hour put in the vegetables and let it simmer for another hour, or rather longer, according to the temperature of the oven. Dish up the meat in a circle with the carrot and turnip in the middle, and put the potatoes round the dish; add a tablespoonful of finely-minced parsley to the sauce, let it boil up, and pour it over the meat and vegetables.

Irish Stew

Cut up two or three pounds of mutton in the ordinary way. Leave very little fat. Add salt and pepper to taste. Add six large onions, peeled and finely chopped, and two pounds of peeled and thinly-sliced medium-sized potatoes, and bunch of sweet herbs. Place above in a bag, and add half a tumbler of cold water. Place on grid in hot oven (350 Fahr.). Allow forty minutes.